Indian Food

Priyanka Naik, chef and author of “The Modern Tiffin,” makes tadka mac n’ cheese, her spin on a classic comfort food that’s rich, balanced, and vegan.

Akshay Bhardwaj of Junoon is in the MUNCHIES Test Kitchen making Vindaloo Pork Ribs.

Tucked away in Buffalo’s Black Rock neighborhood is Southern Junction, the only restaurant combining Texas barbecue with South Indian flavors.

Chef Niven Patel from Ghee Indian Kitchen in Miami is in his backyard cooking a Roasted Carrot Chaat.

Nik Sharma is at home making dal makhani, a creamy lentil stew that comes together with help from some simple pantry ingredients.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.

Action and crew take Paris by storm eating and drinking at all the new instant classics.

Married couple Fozia and Fahim Siddiqui run Zam Zam Market, a popular Pakistani food market in Los Angeles

Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures.

Priya Krishna shows us the ultimate way to use up leftover mashed potatoes: wrapping them in an aromatic dough and pan frying them.

Thiru Kumar, AKA the Dosa Man, has been running NY Dosas, a food cart in Greenwich Village’s Washington Square Park, since 2001.

Action and the guys takeover a Sbarro's and make a stuffed spinach pizza.