Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
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.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
Gudi Padwa recipes for the foodie in you.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
It also prevents acne, purifies blood and helps cure indigestion.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Ghughutiya holds immense cultural and spiritual significance in Uttarakhand.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Dr Smita Naram, co-founder of Ayushakti, explains how simple remedies like a warm cup of ginger tea can help reduce bloating and flatulence during periods.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Mango shrikhand with garam puri is a classic combo.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Here's a soup overflowing with flavours, textures and proteins.
Jazz up your summer lunch plate with this tangy potato curry.
Though physically distant, the spirit of gaonwali diwali keeps her connected to the mystic hills of Uttarakhand
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
Serve them as a teatime or cocktail snack or a yummy side to a special meal.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
This eggplant preparation is a marriage of several Indian flavours.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
You'll find sweet and savoury versions of this dish in Himachal Pradesh.
This dish is sure to get your tastebuds grooving.
