The entire multi-course spread of Kashmiri cuisine is referred to as Wazwan. It is a word synonymous with a formal Kashmiri banquet and also the extravagant, indulgent entire Kashmiri gastronomic ...

Chef and food writer Romy Gill is stopping by the TODAY kitchen to share a few of her favorite recipes from her new cookbook "On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh." She ...

I fell in love with how lotus root is used in Kashmiri cooking and this preparation in particular stood out. It is a popular street food in the region and I love how satisfying the crispy texture is.

I have written about Kashmiri food in these columns before. But I have often wondered why – while other regional cuisines have spread across India – Kashmiri food still remains a rarity. The primary ...

In a small shop in Srinagar, Kashmir, chef Muhmmad Ashraf Bhat is up at four in the morning, finishing his mutton harissa, a traditional comfort food for the cold winter months. He’s awake at this ...

Before the pressure cooker, cooking took hours. My mother used to wake up at dawn to cook a simple lunch—haak (collard greens) and batta (rice). My book is for those who don’t have time, but want to ...

The Birmingham Balti is more than just a curry—it’s a British icon born from South Asian roots. Developed in the 1970s by Pakistani chefs in Birmingham, England, this dish blends the rich, aromatic ...

HYDERABAD: The skies have been mercilessly pitter-pattering over Hyderabad lately, haven’t they? You console yourself with cups of chai but want something more savoury, more fulfilling…mhmm, what ...