Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
India's retail inflation surged to 5.54 per cent in September, primarily due to a significant increase in onion and other food prices, remaining just within the Reserve Bank of India's tolerance band. This marks the highest inflation since the new series with base year 2024 took effect in January.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
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.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Zesty, spicy, tasty recipe to try this monsoon.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
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.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Cook your summer weather sabzis before the season goes.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
The incidents resulted in 1,468 human deaths and 337 injuries, making it one of the country's gravest wildlife-related crises.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
A rustic spin on your favourite Palak Paneer.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
An introduction to the mellow flavours of Mizo cuisine.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
