You can compound money. You cannot compound being young and stupidly in love. So? 'Don't Play Small' this Valentine's Day
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Sinners really aims high and comes close, but it's the kind of film you respect for its ambition, even if it leaves you feeling more impressed than moved, observes Mayur Sanap.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Divya Nair suggests five versatile ways to put your dosa batter to good use.
If you are tired of eating the same old sliced cucumbers, tomatoes, onions and carrots combo, here's hope.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
A stunning book on the Kumbh. And a recipe.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
India has protected the interest of domestic farmers and MSMEs by not extending any duty concessions on products across several sectors, including agricultural items such as dairy, as well as chocolates, gold, silver, jewellery, footwear, and sports goods, under the trade pact with Oman.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Garlic, with its distinct, bewitching aroma, lifts the taste of food, be it Italian pasta or a Korean-style steak. It has many health benefits too. Who, as per World Population Review, eats tonnes of garlic?
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
How the world dines on Christmas.
Dr Aarti Ullal, physician and diabetologist at the Gleneagles Hospital, explains why refrigerating certain foods can do more harm than good.
TasteAtlas, the online international food guide, has announced its cuisine awards for 25/26.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Once people popped a few pods of garlic a day like medication. Consider starting that up again!
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Master making a stew from the North Eastern state.
According to online international food guide TasteAtlas.com, these are the world's top 9 most-loved rice dishes. Hyderabadi Biryani proudly claims the ninth spot.
Why can't tikkis be made with millets and makhana?
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
An introduction to the mellow flavours of Mizo cuisine.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
A quick side-dish that's a good addition to the dal-chawal combo.
We ask chefs and home cooks for their rainy season specials.
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