This is no ordinary Anjeer Ka Ice Cream!
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
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.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Make a simple, delicious jaggery and suji halwa in your microwave.
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.
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 swag of the military animals on Kartavya Path was unbeatable! Commanded by Captain Harshita Raghav, the double-humped camels, ponies, kites and dogs are soldiers providing active military duties.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Makar Sankranti is one of the year's first festivals of India. The country joyfully kicks off the year with a tapestry of colours and traditions: Gujarat's soaring kites. Punjab's blazing bonfires. Tamil Nadu's bubbling Pongal pot....
'I am not angry with my son. He will always have my blessings. Tej Pratap will now stay with the family.'
'The day tilkut gets the GI tag, it will be a big hit for its health benefits during the cold season in the USA, Canada and Europe.'
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
When her parents insisted Rajini Bhargava pursue an MBA, she presented them the idea of investing in a food truck.
We looked back at the 10 Recipes Rediff Readers Loved Most.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
'Whether it's paneer for vegetarians or chicken and fish for non-vegetarians, the overall intake of protein is not sufficient.'
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
The four-day Chhath Puja festival began on Saturday with the Nahay-Khay ritual, marking the start of prayers to the Sun God and Chhathi Maiya, celebrated with devotion, discipline across India.
The demand growth in the low-income category is expected to be driven mainly by packaged branded sugar as well as traditionally consumed gur (jaggery) and khandsari.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
On August 5, 1953, Jawaharlal Nehru sent a strange note to the foreign secretary. It is worth mentioning because it was symptomatic of the lack of knowledge about Western Tibet in India and in South Block in particular, notes Claude Arpi.
"If you are eliminating rice, oil, nuts or any food items which give you good nutrients, it becomes very difficult to manage the other nutrients which were supposed to come from that food item," explains Dr Rajeshwari Panda.
Two special dishes to include in your Onam feast.
In Mylapore in Chennai, an entire street is lined up with Kolu dolls; it's a wonderful sight to see the variety of dolls on display, recounts Sudha Chandrasekar.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
We ask chefs and home cooks for their rainy season specials.
Made in several parts of India, Gulgule is a deep-fried sweet usually enjoyed on its own.
Enjoyed best during Raja, it's a unique dessert from Odisha.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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