Andhra recipes for palate-pleasing pappu or dal.
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.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Two special dishes to include in your Onam feast.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
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.
Kudumbashree's new initiatives like onasadya, Onam kits and gift hampers are a huge hit.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
This summer, take your spice threshold a notch higher!
Tomatoes, before they ripen, make a great sabji.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
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.
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?
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
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.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
From Uttarakhand comes a simple, tasty meal.
This dish is for fans of creamy, coconut milk-based soups.
Winters call for a heartening rasam made from this healthy legume.
It pairs beautifully with just dal and rice.
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.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
A no-onion, no-garlic potato dish for Pitru Paksha.
