'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.'
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Phirni can taste astoundingly good with nutritious black rice.
This traditional pulao is a key part of any Bengali comfort meal.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Mango puree, chia seeds and sago make this an irresistible treat.
Using black rice in your idlis makes them more nourishing.
Time to surprise your family and friends with a really unusual dessert.
Spiced up pureed fresh corn in a kickass street food from Indore.
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