'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
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.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
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....
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
Gudi Padwa recipes for the foodie in you.
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.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Devotees at Madurai's Sri Maha Periyava Temple offered special prayers and rituals seeking India's victory ahead of the T20 World Cup final against New Zealand in Ahmedabad.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Wedding celebrations are in full swing for actor Allu Sirish and his bride, Nayanika Reddy.
Allu Sirish and Nayanika's wedding festivities have officially commenced with a traditional pelli koduku ceremony in Hyderabad.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Golden-orange turmeric or haldi, the spice cousin of ginger, has been utilised in Asian cuisine and herbal remedies for centuries. Dubbed a superfood, it is said to combat cancer, alleviate depression, and provide a range of other health advantages. Be careful to buy impurity-free turmeric.
Golden-orange turmeric or haldi, the spice cousin of ginger, has been utilised in Asian cuisine and herbal remedies for centuries. Dubbed a superfood, it is said to combat cancer, alleviate depression, and provide a range of other health advantages. Be careful to buy impurity-free turmeric.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
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.
Sona Bahadur's Goa currython yielded interesting results.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances