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magazine fasteasyfresh 2008 05 traditional indian raita
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This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.
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This version of aam panna, the ultra-refreshing summer drink, swaps green mangoes for a classic pantry staple: jarred applesauce (yes, really).
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A traditional Indian raita recipe that will cool down anything that's set your mouth on fire.
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Lifestyle
She works to Indonesian disco tunes and forages for ingredients in Chinatown.
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A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.
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Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.
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Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.
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Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.
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These deliciously savory crispy fried samosas from Amma restaurant in New York feature a spiced potato filling packed with bright, lemony flavor.
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Articles
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Where to eat
A standout tasting menu in New Delhi and farm to table cooking in Kolkata were among the highlights on Conde Nast Traveller India's list.
Arundhati Ail
Coronavirus
How you can help during the current COVID-19 outbreak, according to food businesses.
Sonia Chopra
Culture
They're easy, delicious, and fasting-friendly.
Sonia Chopra
Restaurants
Sarah Khan’s travel diary on the hurdles of reaching Naar, the 16-seat, tasting menu destination on the cover of the Travel Issue.
Sarah Khan
Culture
There’s no other spring cookbook with as much personality, point of view, and chaat masala.
Alex Beggs
Cooking
All you need is yogurt, veg, some spices, and definitely not cauliflower.
Priya Krishna
Videos
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Bon Appétit joins Chef Meherwan Irani to explore Mumbai’s street food scene at Muthu Dosa Corner in Dadar. Known for his fast-paced skills and signature Rajinikanth-style dosas, Muttu Anna has earned a reputation as one of the city's true dosa masters. Watch as he crafts five perfectly crisp dosas at once with unmatched speed, precision, and flair. Inspired by the legendary Indian actor Rajinikanth, Muttu Anna's dosa-making is part performance, part tradition, and all flavor.
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Bon Appétit spends a day on the line with Chef Neel Kajale, the Chef de Cuisine at Adda, NYC’s most exciting new Indian restaurant. As the latest addition to the renowned Unapologetic Foods restaurant group–including Michelin-starred Semma–Adda is using bold flavors and techniques to reinvent classic Indian dishes such as butter chicken and Malvani fish curry.
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Today, one of NYC’s best Indian chefs, Chintan Kiran Pandya, demonstrates how he cooks the perfect Biryani. Pandya owns Dhamaka, one of New York’s most popular Indian restaurants, but even top chefs still love the classic dishes you can make at home.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Today, Bon Appétit joins Chef Meherwan Irani in Mumbai to try the city’s number one street food: Vada Pav. A deep-fried spicy potato dumpling in a bun topped with delicious chutneys, millions of these sandwiches are sold every day throughout the city, making them the most popular street food in Mumbai.
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.