A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
A Bombay shaadi with singing, dancing, prayers and great food!
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
An introduction to the mellow flavours of Mizo cuisine.
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.
Why can't tikkis be made with millets and makhana?
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
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.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Andhra recipes for palate-pleasing pappu or dal.
Winters call for a heartening rasam made from this healthy legume.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Stop frying your masala fish. Eliminate excess oil by baking it.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Tomatoes, before they ripen, make a great sabji.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Plan a nutritional treat for your bachhas on Children's Day.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
