A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Winters call for a heartening rasam made from this healthy legume.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Tomatoes, before they ripen, make a great sabji.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Food blogger Siddhi Panchal shares her secret recipe.
Warm up to winter with this delicious curry!
Satisfy all your pasta cravings with this delicious vegan pasta!
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Your yoga practice doesn't start on the mat; it begins in the kitchen, says Dr Yogrishi Vishvketu, global yoga educator and founder of the Akhanda Yoga Institute.
Winter greens served up with corn rotis must be had once before the cold weather departs.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
State-owned Oil and Natural Gas Corporation (ONGC) expects a USD 10.3 billion revenue boost from increased oil and gas production, achieved through a partnership with UK's BP in the Mumbai High field.
BP Plc has won a bid to operate ONGC's giant Mumbai High oil and gas field by offering up to 60 per cent increase in output over baseline, the state-owned firm said on Wednesday. State-owned Oil and Natural Gas Corporation (ONGC) had in June last year floated a tender seeking foreign partners to reverse declining output at its flagship Mumbai High fields, offering a share of revenue from incremental production plus a fixed fee but not any equity stake.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Make a simple, delicious jaggery and suji halwa in your microwave.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
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