1. Soak the seeded, chopped chili in the vinegar for a few minutes to soften, then grind to a paste (a mortar and pestle work well for this). Grind the ginger and garlic as well to a paste, adding a ...

To make spice paste: In spice grinder or using mortar and pestle, combine cayenne, cumin, cloves, cinnamon, peppercorns, star anise and poppy seeds. Grind until very fine. Transfer to food processor ...

Rania Harris stopped by Pittsburgh Today Live to continue her culinary trip around the world. This week, Rania shows off some dishes inspired by Indian cuisine! Grind all of the spices, garlic, ginger ...

Vindaloo isn’t for the squeamish. It packs a massive chilli punch and is the Big Guns curry for the bold of palate. It’s complex too, with tamarind and rice vinegar in the mix to add an extra level to ...

Dear SOS: I recently visited family in Southern California — I’m from Northern California — and my aunt took me to Clay Oven in Irvine, swearing up and down that it is the best Indian food around. And ...

January 16 marks International Hot and Spicy Food day. While you could definitely reach for that super reliable packet of Buldak ramen sitting in your pantry cupboard for a good old personal ...

Crews were still on the scene in Westport on Tuesday, after a scrap yard fire left a neighborhood smothered in smoke. Crews respond to a vehicle fire with injuries on Route 24 in Freetown The ...

If you love spice, you can’t go wrong with this vindaloo, which packs more than a little heat. Chef Geeta Bensal, of Clay Oven Restaurant in Irvine, Calif., was happy to share her recipe with us, ...