This summer, take your spice threshold a notch higher!
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Tomatoes, before they ripen, make a great sabji.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Agriculture, pharma, electronics, and engineering goods together accounted for over 50 per cent of India's merchandise exports in 2024-25, according to government data, highlighting the country's growing strength in diverse sectors amid efforts to boost manufacturing and value-added exports.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Who would have guessed that hemp seeds could be so tasty?
With hilsa prices soaring, when you do cook it you need the finest recipe.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Winters call for a heartening rasam made from this healthy legume.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The visitor returns not just with the jewel-like beauty of the country imprinted on the mind, the body rejuvenated by hot stone massages, but also with the captivating stories and myths that are built into every important structure -- whether a tourist magnet or an off-the-beaten track spot.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Stop frying your masala fish. Eliminate excess oil by baking it.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
From Uttarakhand comes a simple, tasty meal.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
This dish is for fans of creamy, coconut milk-based soups.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
It pairs beautifully with just dal and rice.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
A no-onion, no-garlic potato dish for Pitru Paksha.
Delicious snacks, parathas made from sabudana.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
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