New Yorkers are finer than ever with street-side doner kebabs, loaded cemitas, and the ever-popular bánh mì, so it’s probably also time the city embraces one of the best and most satisfying snacks in ...

In her stellar first cookbook, “Amrikan,” Khushbu Shah takes aim at one of the tropes of Western food writing: describing a foreign dish by tying it to an American equivalent, however much of a ...

Make onion kale bhajias, pav bhaji and aloo methi from Arvinda Chauhan and Preena Chauhan's mother-daughter cookbook You can save this article by registering for free here. Or sign-in if you have an ...

Let's admit - dosa remains the unabashed winner in South Indian cuisine. Thin, flaky and crispy crepe with spicy aloo filling, and chutney and sambar by the side - dosa spells indulgence. It is light, ...

You can make the masala for pav bhaji right inside your kitchen in a few minutes. When you think of drool-worthy street foods of India, pav bhaji might top it all. More so, because it is one of the ...

Pao bhaji is not much to look at. You might generously call it slop. "It's mush on a plate," said Harriti Shah, whose family runs the Chatpat food truck and its sister bricks-and-mortar location in ...

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