'the regional cuisine of south asia in nyc' on Serious Eats

The Regional Cuisine of South Asia in NYC, Part 5: Chettinad and Andhra Pradesh

South Asian food in New York City is finally moving beyond tikka masala territory, and this week-long series will help you make the most of these heady times. Not sure of the difference between dosa and roti or how to distinguish good chaat from the rest? We've got you covered. The fiery conclusion to our series: Chettinad and Andhra Pradesh, South India's "spice belt." More

The Regional Cuisine of South Asia in NYC, Part 2: Bangladesh and West Bengal

South Asian food in New York City is finally moving beyond tikka masala territory, and this mini-series will help you make the most of these heady times. Not sure of the difference between dosa and roti or how to distinguish good chaat from the rest? We've got you covered in this week-long series on the regional cooking of south Asia that you can find in New York's restaurants. Up today: West Bengal and neighboring Bangladesh. More

The Regional Cuisine of South Asia in NYC, Part 1: Punjab and Pakistan

New York's south Asian restaurants have long lingered in tikka masala territory, serving up watered-down versions of recognizable North Indian dishes. Aside from a few excellent exceptions to this rule, cream-laden sauces and muted spices have defined Desi cooking here—until now. Is food from the subcontinent finally coming into its own in our fair city? We think it has. More

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