If you ask any of the women in the Kulwa slum how old they are, chances are they’ll shrug their shoulders. These women did not receive enough math education to calculate their ages. Living in a slum, ...

Houston’s vibrant culinary scene is captured beautifully in five cookbooks by some of the city’s most celebrated chefs and ...

Set to release on Aug. 30, Anita Jaisinghani's first cookbook, "Masala," has been 15 years in the making. The Indian-born, self-taught chef operated Indika in Houston for almost 20 years before it ...

Jyoti and Auyon Mukharji, a mother-and-son duo, are celebrating India’s rich cuisine and culture with a Midwestern twist. They joined us in studio to share their debut cookbook, “Heartland Masala,” ...

Sometimes, I fret when I look at a meal I've prepared and it doesn't quite look like the photo in the cookbook. Often, my husband reminds me that this is why I write this column: to test out recipes ...

Anita Jaisinghani, the chef-owner behind acclaimed Pondicheri, has been in the running for a prestigious James Beard Award five times in past years for her hit Houston Indian restaurant as well as the ...

Matar Bhaat (also called Matar Bhaar) combines rice with fresh green peas. The dish tastes lighter than other Maharashtrian ...

1 (15 ounce) can of drained and rinsed chick peas 1/2 sweet onion 2 cloves of garlic 1/2 cup fresh cilantro 1 1/2 teaspoon curry powder 1/2 cup all-purpose flour Salt and pepper, to taste Food process ...