A favourite breakfast food or snack with your chai.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
'Nepal today is far more aware, self-confident, aspirational, and assertive.' 'India's policy so far has not been geared to this shift. It is time to redraw our Nepal strategy.'
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Ginny Wedss Sunny 2 is a humourless romcom weighed down by lazy writing and forced emotional conflicts.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Try this delicately-spiced simple alu recipe from Bihar.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
The cost of the war is being counted not in the corridors of power in Washington or Tehran, but in Firozabad's darkened furnace rooms, Howrah's idle casting sheds, and a barbershop in Kochi where the wait is suddenly, inexplicably, an hour long, notes Prem Panicker in his must read blog on the Iran War.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
As the sun sets in a riot of colours during the days of Ramzan, the call to prayer is heard and Indian streets are transformed into places of both faith and feasting.
Mumbai-based caretaker Suchita Sawant tells us how she raised her son, funded his education and continues to support herself financially and brings smiles and comfort in the lives of several elderly and helpless patients.
Ghaziabad police arrested a restaurant owner and cook after a video showing the cook spitting on dough while preparing chapatis went viral on social media.
Israel has for more than two decades and several US presidencies worked to draw the United States into a full-scale war with Iran. Having finally achieved that, the last thing it wants is Trump declaring victory and going home, as he is prone to do. Ali Larijani was the figure most capable of handing Trump a negotiated exit with something to show for it. Without Larijani, the road to an exit gets considerably narrower. Prem Panicker continues his must read daily blog on the Gulf War.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
When Rajesh Khanna was a superstar in the early 1970s, female fans would write letters in blood to him. But the man himself had eyes only for one woman: His girlfriend Anju Mahendru.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Hardik Pandya and Ishan Kishan are representatives of a new generation, unfazed by pace, bounce, or any bowler.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Vikas Kohli has slammed critics of his brother Virat, in what fans believe is a sharp response to Sanjay Manjrekar's recent remarks.
A rustic spin on your favourite Palak Paneer.
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.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Winter greens served up with corn rotis must be had once before the cold weather departs.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Taste Atlas, the online guide to international food, has ranked Missi Roti, a traditional Punjabi flatbread, as one of the worst foods of India.
Have a look at the countries with some of the most Indian restaurants.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
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
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Veteran playback singer and actress Sulakshana Pandit passed away on Thursday evening after a prolonged illness, her family said. She was 71.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
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