Many of us cook saag the same way every time, but a few smart tweaks can turn it into something truly memorable. From the choice of greens to the finishing touches, every step matters. Dal makhani is ...

“That’s too many carom seeds,” my mother-in-law, Neelam, told me with practiced eyes. “You really only need just a pinch.” “Just a pinch? I thought I did sprinkle just a pinch,” I replied, confused.

Punjabi Chole Masala is a favourite in many Indian homes, including mine. Chole tastes wonderful with rice, puri, paratha, or ...

The vast expanses of green fields of Punjab, the aroma of ghee and the freshly ground wheat, the parathas and rajma chawal ...

Among the hundreds of regional varieties of Indian food, one of our recent guilty pleasures is the cuisine of the North Indian region of Punjab, fare characterized most notably by shareable chaats, ...

Farideh Sadeghin is a Brooklyn-based writer and recipe developer. In this series, she explores New York City neighborhoods through their food and histories. The Indian state of Punjab — which ...