If a mere mention of South Indian cuisine takes you on a journey of delicious dosas, idlis, vada and appe alongside a soul-soothing bowl of sambar, congratulations, you've experienced some of the best ...

It is one of India’s most recognisable dishes and has crossed borders, cultures and generations. But there is one interesting ...

At a new Norwood restaurant called 1947, there’s a classic Royal Enfield motorcycle on display, a mural of freedom fighters who battled for India’s independence on the wall, and a menu that’s 15 pages ...

From South Indian kitchens to global menus, dosa keeps its original name in English. Here's what the word means, where it ...

DOSA is already one of San Francisco’s most popular Indian restaurants, with two bustling locations. Now, with dosa by Dosa, husband-and-wife owners Anjan and Emily Mitra are expanding to the East Bay ...

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Dosa, a traditional South Indian delicacy, is made from fermented rice and lentil batter. The thin and crispy dish typically served with sambar (a spicy lentil-based vegetable stew) and chutneys, is ...