Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Diwali Recipe: Shilpi's Makhane Ki Kheer
Spiced up pureed fresh corn in a kickass street food from Indore.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Using black rice in your idlis makes them more nourishing.
Before winter ends, it's time to give undhiyu a try!
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
It's time for some desi chaat with a burst of hatke flavours.
You can make this milky paneer dish in less than 30 minutes!
Craving for a traditional Maharashtrian breakfast that's delicious and healthy?
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
It's one big bowl of crunchy goodness.
This recipe has a wonderful royal touch.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Lauki's high-water content makes it the perfect summer vegetable.
Will you try the actor's version of the popular Mumbai street-side snack?
Basil Zucchini Walnut Soup is good nourishment and will leave you feeling good about yourself.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
How to make a satisfying comfort food from leftovers.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
From the Himalayan Butter Tea to Hyderabad's dessert-like Irani Chai, the many varieties of Indian tea are truly surprising!
Try out this drink on days when the heat is unbearable.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Make fasting a delicious affair with this falhari version of bonda.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Skip milk, butter and eggs to make a truly delightful vegan cake.
A piquant curry to jazz up steamed rice. Have it with papad.
It pairs beautifully with just dal and rice.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
Buttered prawns and the prawn head oil elevates a simple veggie soup.
This favourite Holi dish can be made without deep frying the baras or bhalles.
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