Nandita Godbole

Two Atlanta restaurants—Bacchanalia and the Chastain—won Michelin Green Stars in 2023. Started in 2020, the Green Star recognizes an establishment’s commitment to environmental stewardship. We talked to Christopher Grossman, owner and executive chef of the Chastain, about cooking and his secrets of sustainability.

Celebrating South Asian Stories at Sundance

It is a festival for film connoisseurs hankering after sublime cinema—and now, independent filmmakers from the Indian subcontinent are starting to make their presence felt at this storied forum. What did the 2024 festival hold in store?

On the first day of an internship in 2000, a colleague, upon learning I was from India, remarked, “I love curry.” I mischievously asked, “What kind?” Little did I realize I would still be explaining the complexity of curry two decades later.

Never ask what’s for dinner again. Get one quick recipe in your inbox Monday through Thursday to inspire delicious meals.

“The word curry was nonexistent in any of the languages spoken in India for thousands of years until the British set deep colonial ro...

Diwali, which starts on Sunday, is a time for spirituality, to reconnect with friends and loved ones — and enjoy the best of India’s regional desserts. Here’s where to find them.

Dessert destinations: We highlight Indian eateries from Riverside County to Artesia to Fullerton. What to buy? Oh, so many different options. Boxes of Jalebi, cashew and mango flavored Barfi, Ghewar with Rabdi, or a salted caramel Gulab Jamun — enjoy your Indian culinary tour.

"There are regional variations in how Hindus observe their biggest holiday, but all celebrate the goodness of humanity."

Across North America, fall brings football, colorful leaves, and Thanksgiving. But for the thousands of Georgians of Indian heritage, and more than 2 million Hindus across the United States, the season also means celebrating Diwali, the most important holiday of the year in India.

Plump and spongy deep-fried balls soaked in a fragrant sugar syrup, gulab jamuns are a classic South Asian dessert often a fixture on restaurant menus and on holiday tables. Eaten in one bite after a meal, holidays like Diwali (the festival of lights for Hindus, Sikhs, and Jains) also offer the perfect excuse to indulge in the nostalgic sweet treat and its many variations.

Culinary historians believe gulab jamun is related to the Greek doughnut, loukoumades, its Middle Eastern cousin, lokma, ...

Magazine > Feature: Princesses, Monsters, and Others
Reflecting on her life as an introverted child in India, NANDITA GODBOLE writes about Indian and Western comic books, which brought unforgettable characters in vivid colors into her home and told stories that provided a blissful escape to imaginary lands.
Children remember the oddest small things, especially moments that bring them joy. I still remember the slick feel of my brand-new, yellow hardbound copy of Noddy and His...

News outlets and opinion writers have called it: the traditional dinner party is dead. But are dinner parties really so bad? Or are we just bad at hosting them? This hour, the history of dinner parties and some advice from people who turn party-hosting into an art form.
GUESTS:
Rand Richards Cooper, Julia Skinner: Culinary historian and food writer, and
Nandita Godbole: Author of several cookbooks including “Masaleydaar: Classic Indian Spice Blends”. She also writes the blog Curry Cravings.

Interviewed by NBC: In season 2 of Changing the Narrative, sponsored by The W.K. Kellogg Foundation, NBC News embarked on a journey of discovery to learn how racism touches all of our lives, regardless of skin color or background and how we can start the process of healing. NBC News traveled across the country listening to candid, raw and real conversations about race. The series hopes to challenge viewers to answer the question – what can you do to end racism?

Cookbook review of Masaleydaar in Goya Journal (India).

"Ruth Dsouza Prabhu dives into 5 food books that you should consider having on your bookshelves this season. What ties them together is how they disperse any sense of intimidation when it comes to cooking cuisines both familiar and new. "

Podcast EpisodeChords Vines and Dines

Episode Description

... Nandita Godbole has just published Masaleydaar - Classic Indian Spice Blends. We invite you to join in on our conversations with these talented people. (author interview begins at 5.50 minute mark)

An overview of foreign influences on Indian subcontinent, and their part in the evolution of regional gastronomic distinctions across Indian cuisine. This invitation only talk was recorded for the Culinary Historians of Chicago in August 2023.

This chai rabdi lassi pays homage to rich historical and culinary traditions. An overview of the cuisine of Lucknow, and a recipe. Plus, showcase of hand-made ceramics.

Sesame and ube have been proliferating across Bay Area bar menus for years, and at some high-end restaurants the buzziest phrase in drink-making is “nonalcoholic.” But three Bay Area restaurants are showcasing beverage programs with a fresh twist: Celebrating their bountiful Indian heritage, local chefs and bartenders are taking their flavor-packed masala dabbas behind the bar..... these Bay Area bar programs showcase classic Indian flavors like never before.

"Nandita Godbole describes how comfort foods are passed along through generations in a new book, which tells her family's story from India to the U.S."