Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
This dish is sure to get your tastebuds grooving.
A delightful recipe that will help you make the most of the humble dal.
This light, tasty preparation can be eaten with ghee rice or even by itself.
Pack a punch with this chutney that goes well with just about everything.
With crisp edges and a soft centre, these malpuas are are improved by the addition of fruit.
It's time for some desi chaat with a burst of hatke flavours.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
Perk up your weekend with a very different Malaysian-inspired dish.
These crispy masala vadas are called Chattambade in Karnataka.
A traditional homemade Bengali sweet, Rosh Bora is rarely found in sweet shops.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
The pungent masala of the Mutton Xacutti can be used to make a mixed vegetable dish too.
These recipes will remind you of your grandmother's cooking.
The love-affair between kappa and meen gets a fresh twist.
The lemon is marinated for six months in a jar with sea salt.
An encyclopedia to the best Durga Pujo eating.
Food blogger Manasi Sadarangani shares a popular Indian recipe.
Food blogger Ramapriya Suresh shows us how to make the perfect mutton gravy at home.
Surprise, surprise, your kids, who were no karela fans earlier, will love this recipe.
Made in several parts of India, Gulgule is a deep-fried sweet usually enjoyed on its own.
A fine alu curry for any mood or meal.
Celebrate Republic Day with two tricolour recipes.
It is comfort food that's perfect for wet, cosy day indoors.
Three delectable recipes to try from the comfort of your home this winter.
Chef Prashant Suryawanshi shares an age old recipe.
Koli Saaru is usually served with Mangalorean style Kori Rottis, a crispy rice roti. But it can also be had with steamed rice or rotis.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Rediff Reader Manasi Sadarangani shares a quick recipe.
Can you resist these crispy snacks?
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
This steaming tomato shorba can be served at lunch or dinner.
A blend of rich flavours, this curry is served with Crispy Rice and Spicy Salsa.
