Before the proliferation of Chinese, Italian, and Continental eateries that now punctuate every street in India, there existed a more elemental culinary language- steaming bowls of dal tadka, flaky ...

There is a reason Punjabi food feels most honest when the fog rolls in, when mornings smell of damp earth and evenings demand a shawl. Eaten out of season, it can feel excessive—too heavy, too rich, ...

For most diners, Indian cuisine has meant generic Punjabi fare. But chefs in the US, UK and India are reworking that recipe, giving Punjabi food delicious new respect ...