This tadka for pointed gourd takes it to another level taste-wise.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
All about India's favorite summer beverage/dessert indulgences.
Edamame like you have never had before.
Arm yourself with these two salads this summer.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Gudi Padwa recipes for the foodie in you.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
"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.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Pears with roasted turnips does make an unusual, yummy soup.
A sweet pulao is a yum way to bring in Baisakhi.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
