Pears with roasted turnips does make an unusual, yummy soup.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Try this delicately-spiced simple alu recipe from Bihar.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Millets add earthy richness to a soup, especially ragi.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
"If you are eliminating rice, oil, nuts or any food items which give you good nutrients, it becomes very difficult to manage the other nutrients which were supposed to come from that food item," explains Dr Rajeshwari Panda.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Nothing uplifts a winter evening like soup.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Try this elegant adaptation of a traditional creamy Italian pasta.
As per www.rethinksugarydrink.org.au, this is the sugar content in your fave drinks...
A rustic spin on your favourite Palak Paneer.
A Bombay shaadi with singing, dancing, prayers and great food!
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
A favourite breakfast food or snack with your chai.
Sona Bahadur's Goa currython yielded interesting results.
A soft, fruit-studded cake with crumble topping that turns golden as it bakes. You will find it impossible to stop at just one slice.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
A stunning book on the Kumbh. And a recipe.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
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