Yes, there are more places than just Dishoom for modern Indian cuisine. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her ...

Gone are the days when, for British diners, Indian food meant generic curry in a foil tin and a paper bag full of greasy poppadoms. Now an increasingly vibrant restaurant scene is putting the ...

Much like other ethnic foods that have transitioned from the East and Middle East to Europe and North America, many of the ...

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...

Breads have been part of Indian cuisine for thousands of years, evolving alongside local grains, climates, and cooking ...