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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Gudi Padwa recipes for the foodie in you.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Try this elegant adaptation of a traditional creamy Italian pasta.
A Bombay shaadi with singing, dancing, prayers and great food!
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Sona Bahadur's Goa currython yielded interesting results.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stunning book on the Kumbh. And a recipe.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances