Set in a lush, tropical garden on the bank of the Chao Praya river that snakes through Bangkok, Thiptara Thai Restaurant is a ...

1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime ...

Much has happened with Taj Indian Cuisine since the Press Herald's last review in 2018. Just the last six months alone have been momentous. This past August, the popular South Portland restaurant ...

heat the vegetable oil over medium-high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry ...

Mix in the lentils and 2 cups broth and bring the dal to a very gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer lentils, stirring occasionally, 20 minutes, or until they are ...

In this easy recipe from Chetna Makan’s “Classic Indian Recipes: 75 Signature Dishes,” the flavors are more delicate than the ...

If you’ve got 30 minutes to spare, you’ve got time to make these high-octane paneer-stuffed naans by Guardian columnist and ...

In a saucepan, heat the butter over a medium-low heat and add the onions, garlic and ginger, frying for 12-15 minutes until soft but not coloured. Stir in the curry powder, turmeric, raisins ...

1. Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the ...

MOST people have a bag of frozen peas in their freezer, but what do you do with yours? Samuel Goldsmith, author of The Frozen ...