India's wholesale price inflation (WPI) increased for the fourth consecutive month in February, reaching 2.13 per cent, primarily due to rising prices of food and manufactured goods, according to government data.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Millets add earthy richness to a soup, especially ragi.
A Bombay shaadi with singing, dancing, prayers and great food!
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Pears with roasted turnips does make an unusual, yummy soup.
Try this delicately-spiced simple alu recipe from Bihar.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
When her parents insisted Rajini Bhargava pursue an MBA, she presented them the idea of investing in a food truck.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
As the sun sets in a riot of colours during the days of Ramzan, the call to prayer is heard and Indian streets are transformed into places of both faith and feasting.
Revenue collection next financial year may be affected, and, along with this, subsidies on food and fertilisers can go up if the war in West Asia drags for long, according to experts.
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.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
'Why are the political leaders saying everything is normal?'
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Ramzan is the most sacred month of the Islamic calendar.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
In which area of Indian life are women not running the show?
A favourite breakfast food or snack with your chai.
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.
Let us start with ourselves. If we can reduce our LPG consumption by half, the problem is solved. Reduce wastage. Alter eating styles. Diversify methods of food preparation, suggests Vice Admiral Biswajit Dasgupta (retd).
Don't respond immediately. Take two slow breaths before you start speaking. Even a few seconds of peace can prevent the situation from escalating, says rediffGURU Kanchan Rai, founder of the Let Us Talk Foundation.
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.
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