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.
Gudi Padwa recipes for the foodie in you.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
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.
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.
Ghughutiya holds immense cultural and spiritual significance in Uttarakhand.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
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.
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.
Mango shrikhand with garam puri is a classic combo.
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.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
This eggplant preparation is a marriage of several Indian flavours.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
With crisp edges and a soft centre, these malpuas are are improved by the addition of fruit.
Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
An encyclopedia to the best Durga Pujo eating.
This dish is sure to get your tastebuds grooving.
It's time for some desi chaat with a burst of hatke flavours.
This light, tasty preparation can be eaten with ghee rice or even by itself.
A delightful recipe that will help you make the most of the humble dal.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
Pack a punch with this chutney that goes well with just about everything.
You'll find sweet and savoury versions of this dish in Himachal Pradesh.
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