A simple recipe for Bengali-style began bharta.
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
This steaming tomato shorba can be served at lunch or dinner.
The Securities and Exchange Board of India's (Sebi's) proposal to re-introduce "hard underwriting" is seen as step to boost India's moribund initial public offering (IPO) markets. The regulator has proposed that in case an IPO fails to garner full subscription, the investment banker or a third-party can buy the unsubscribed shares. This practice was common during fixed-price issues prior to 1999. However, under the new book building regime, underwriting is allowed only to the extent of shortfall due to technical rejection of bids - this is referred to as "soft underwriting" and is rarely invoked.
Calling mutton lovers -- tuck into delightful Sindhi-Style Mutton.
Ameya Warty's wife and daughter love this dish, which makes it a sure-shot winner in his book.
Two unique Indian snacks that can be munched with drinks.
These deep-fried kebabs are best served with mint chutney and lachha pyaz.
Take a delicious and simple comfort meal like Dal-Chaval and elevate it to a gourmet meal with plating technique and a few surprise ingredients.
Delicious street food onto your dinner table.
Spicy Mutton Kheema always makes for a satisfying meal.
A favourite among Bengalis, Mutton Rezala has its roots in Mughlai cuisine.
A moderately spicy but finger-lickingly good recipe.
These recipes will remind you of your grandmother's cooking.
Bottle gourd is far more tasty than you realise especially when had in steamed dumplings along with Dahi Kadhi.
A recipe that works well for weekends and special occasions.
Instead of serving the mince and bread separately, Shumaila Chauhan gives the dish a makeover and serves the kheema inside the pav.
Move over pakodas! It's time to make way for these monsoon snacks.
A Mangalorean dish, Prawns Sukka can be had as a starter or served with Neer Dosa and chapatti for main course.
A special, handed-down-through-the-generations recipe of Yakhni Pulao.
A creamy raita made with grated bottle gourd, hung curd and spices.
Bookmark this recipe to add to your Christmas menu. When you bite into the chops Jenny D'Souza promises you will experience 'heaven on earth'.
August 15 needs a colourful menu. We have tiranga options galore, served up just for you.
There are several more innovative ways to eat fries.
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
The other half of the name, benne dosa literally means butter dosa in Kannada.
Always a winner, BBQ fare can be served with lime wedges and a side of green salad or Indian breads.
These luscious mushrooms swimming in a silky butter garlic sauce are great as a side dish/nice appetizer/ afternoon snack.
A parval or pointed gourd dish that's tangy and mustardy.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
The love-affair between kappa and meen gets a fresh twist.
Explore ingredients that you may have never thought to use or need to use better.
This homemade wrap has the perfect balance of falafel, mixed green salad and Tahini sauce.
Raw Jackfruit Curry, also called Ahuna Kathal, is a specialty in Champaran, Bihar.
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