BRATTLEBORO, Vt. (AP) - The almost crepe-like fermented dough is a staple food all across South India, but it remains largely unknown throughout the West. Leda Scheintaub and Nash Patel are hoping to ...

1. When making tomato chutney, sauté and grind a small amount of brinjal with it. The chutney will be thick and tasty. 2. If ...

“So I’m gonna do that, gonna try to squeeze a dosa to my husband who doesn’t like sour dough breads so we’ll see what he’s gonna say.” Kristin Teig, the book’s photographer, said she enjoyed the many ...

From butter chicken fries to sugarcane sorbet, Ciclo Café isn’t afraid to rewrite the rules of casual dining. In this behind-the-scenes feature, chefs Sethupathi Ilango and Sanjana Ramesh dish out ...

For thin-is-in bread lovers, think dosa, the bubbly South Asian confection that starts as a slightly fermented batter of rice and lentils and is spread into hyper-thin ovals before it’s cooked to ...