A 50-year-old man has been booked in Thane, Maharashtra, for allegedly cheating a businessman of nearly Rs 30 lakh in connection with the export of green chillies to Dubai.
Cucumber Tambuli is a cooling dish from Karnataka.
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.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
An easy, cheesy recipe you must try this monsoon.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Zesty, spicy, tasty recipe to try this monsoon.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
An okra dish with peanuts and sesame that will win you over in a jiffy.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
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.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Getting hold of a recipe requires a skill even James Bond cannot master.
'After announcing that she will return to Bangladesh, if she does not, her credibility will suffer.'
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
It took years and years to bump into a green banana and learn how to eat it.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
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.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
'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.'
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.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
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.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
