Indian cooking uses spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.

Cardamom comes from the seeds of several plants in the same family as ginger. Its distinctive flavor complements both sweet and savory dishes. Many use seeds and pods in curries, desserts ...

Maqluba is usually served at family gatherings or at celebrations like an Eid el-Fitr feast. This recipe was first mentioned ...

You can also substitute ⅛ teaspoon ground cumin for the cumin seeds. Add yogurt, maple syrup, salt, cardamom and strawberries to a blender. Blend, gradually increasing the speed, until smooth.

Remove the pan from the heat. Stir in the lemon juice and serve.

We’re sharing four of Lina's signature recipes you can try at home: Bhanta Ko Bharta (roast aubergine), Poleko Buro Cauli ...

Jeera or cumin seeds– the quintessential Indian spice is an addition to a number of dishes; be it dal or as tempering for a dish. But did you know that originally Indians added this spice to ...

Add curry leaves and garlic, and about a minute later, mustard seeds, cumin seeds and cardamom. Fry mixture for 1 minute, stirring and taking care not to burn the spices. Add coconut milk ...

Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.