Edamame + truffle oil + basmati rice = an exquisite combo.

What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?

Mother's Day reminded me of how my mom learned to cook Indian food.

What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.

You will be as smitten with this Singaporean soup as I was.

Figs in a salad? Gorgeous to the tongue.

The zestful, satisfying mixed vegetable Italian soup makes for a special meal.

The Kashmiris know how to make paneer best.

This favourite Holi dish can be made without deep frying the baras or bhalles.

A popular Chinese green like bok choy does very well in soup too.

Green Tomato Days are here. Make the most of them.

Apples when stuffed, baked, and gussied up with a rum salted caramel syrup and ice cream, taste sublime.

Strawberries, rum, whipped cream and more -- what better way to welcome Valentine's Day?

A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.

This simple kind of upma, made from cracked wheat, is a great beginning to a day.

There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.

Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.

Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.

A one-pot meal packed with nutrition and taste.

Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.