The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
With hilsa prices soaring, when you do cook it you need the finest recipe.
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.
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.
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
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Winters call for a heartening rasam made from this healthy legume.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
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.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
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?
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
It pairs beautifully with just dal and rice.
A no-onion, no-garlic potato dish for Pitru Paksha.
Delicious snacks, parathas made from sabudana.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Why settle for one grain when you can start your day with multiple super-friendly grains.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Warm up to winter with this delicious curry!
These hot and crispy vadas are perfect with hot chai.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
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