Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
This is no ordinary Anjeer Ka Ice Cream!
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Nothing uplifts a winter evening like soup.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A rustic spin on your favourite Palak Paneer.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Sona Bahadur's Goa currython yielded interesting results.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Why can't tikkis be made with millets and makhana?
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Two special dishes to include in your Onam feast.
A 48-year-old woman allegedly beat her mother-in-law to death using a frying pan in south Delhi's Neb Sarai area, police have said and suspect that the accused might have grown frustrated with taking care of the 86-year-old who was suffering from arthritis.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
We ask chefs and home cooks for their rainy season specials.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
The annual Inter-Livery Pancake Race in London saw runners in quirky costumes, including a skyscraper and a beekeeper, racing while flipping pancakes to celebrate Shrove Tuesday, or Pancake Day.
Andhra recipes for palate-pleasing pappu or dal.
Stolen's crisp running time and Abhishek Banerjee's metamorphosis from callous to crusader ensure the stark bits duly haunt and horrify, observes Sukanya Verma.
Winter greens served up with corn rotis must be had once before the cold weather departs.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
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