For the tempura crab, combine all the dry ingredients in a bowl, then whisk in the sparkling water to form a light batter. Dust the crab lightly in flour, then dip them into the batter. Heat oil in a ...

Sunita Kohli's The India Cookbook: From The Tables Of My Friends is a collection of ecclectic recipes selected and edited by Delhi designer, architect and socialite Sunita Kohli. One of the ...

Goan cuisine is a confluence of cultures. Konkan farmers and fishermen, the original habitants of Goa, were seafood enthusiasts with an undying love for kingfish, pomfret, mackerel, tiger prawns, ...

Star chef Grant Achatz gives his rich, warmly spicy tikka masala a hit of fresh fruit flavor with a papaya-and-mango topping. 1 ripe mango (1 pound)—peeled, pitted and coarsely chopped 1 ripe papaya ...

Some dishes pull at you — like curry, igniting taste buds with layers of flavor. Curry may have originated in India, but it crosses language and geographical barriers. The fragrant fare can be found ...

Buying crabmeat can be intimidating, said Tim Carman in The Washington Post. Pasteurized crabmeat from Venezuela or Indonesia isn’t necessarily a big step down from Maryland crab, but more problems ...

Contrary to popular belief, there is no such thing as a generic curry powder in a traditional Indian kitchen. A curry powder is a collection of different spices added together in a particular ...

Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by ...