Sonia Chopra is the interim executive director of editorial operations at Eater. This is Inside the Breakfast Bowl, a series in which Eater profiles breakfast soups and porridges from around the world ...

Masala Upma elevates the classic South Indian breakfast. This dish uses semolina, spices, and fresh vegetables for a ...

His Restaurants: Semma, Adda Indian Canteen, Dhamaka and Rowdy Rooster, all in New York City, plus, opening later this year, Kebabwala and Masalawala. What He’s Known For: Real-deal regional-Indian ...

Layers of crunch — the soft cellulose crunch of sautéed onions, ginger, garlic and chile; the knuckly, nutty crunch of cashews or peanuts; and the crisp, more precise crunch of tiny fried daals, both ...

Semolina, a coarse flour made from durum wheat, is a staple in many vegetarian kitchens. Its versatility allows it to be used ...

Discover delicious and healthy Indian snacks perfect for weight loss. Traditional recipes like Appe, Dhokla, and Khakhra are ...

Savory porridges are now trending in urban breakfast spots in America, but they’ve long been staples in India. Two writers, Michelle Huneven and Kannan Mahadevan, each returned from recent trips to ...

Upma is a staple breakfast dish in South India, usually made with semolina, veggies, and mild spices. Loved for its taste and nutrition, it's a morning favourite for many. Image Credit: Getty But if ...

Sooji vada is a beloved dish that tastes delicious with sambar and chutney. But how do you make them perfectly at home? Read on to know which 5 tips to need to keep in mind while making sooji vada at ...