Many of you must have heard of a Roganjosh. It's one of the most popular Indian curries and comes from the north most state of India, Kashmir. The authentic Roganjosh is made with no onions and garlic ...

In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas ...

Everywhere in the world where people eat both chicken and rice, you’ll find a one-pot dish like this that you can make in a single skillet. Yasmin Fahr specializes in one-pot dishes. She wrote a ...

Instructions: Place olive oil in a large saucepan and heat, bringing to 275 degrees. Add cumin seeds and toast until they sizzle (do not overcook). Add rice and lightly brown, stirring constantly to ...

Cumin opened its doors this past weekend, which meant we finally got a chance to look at the full menu for this Nepalese and Indian restaurant. While we previewed a few of the dishes last week, we ...

I am constantly on the lookout for new and exciting ways to reinvent and interpret classic dishes but with my own healthy and Indian Touch. This dish is exactly that, taking a classic favourite, being ...

GOOD FOOD FOR LESS: A variety of flavorings make this classic ethnic dish mouthwateringly delicious By MATTHEW CARD Special to The Oregonian Most everyone is affected in some manner by the current ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

Cumin, a member of the parsley family, is a spice used in Asian and Indian cuisines and shows up in garam masala, curries, and rice and vegetable dishes -- either as a powder or whole seeds. But it ...