Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Kudumbashree's new initiatives like onasadya, Onam kits and gift hampers are a huge hit.
Bhindi, also known as okra or lady's finger, is an all-India fave. Some like it hot hot, sprinkled with chilly. Some like it crispy. Some like it stuffed. Some like it in a rich curry.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
From Uttarakhand comes a simple, tasty meal.
This classic Maharashtrian dish is made without onions.
This special Maharashtrian sweet is made by the CKP community just before Ganesh Chaturthi.
Make your chai time exciting with deep-fried kachcha kela fritters!
The burst of cheese will take these parathas to another level.
A piquant curry to jazz up steamed rice. Have it with papad.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
An easy recipe for a mid-week meal.
Try this refreshingly light and wholesome take on the Andhra tamarind gravy.
Presenting the most-viewed recipes this year.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
It's the ultimate recipe to try with tomato prices skyrocketing.
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
Celebrate Thadri by rolling out this special Sindhi sweetbread.
This version of my mom's special sambar uses plenty of Madras cucumber and okra.
Here are interesting variations you can try.
Jazz up your dinner menu with Kerala-style nethili or anchovies fish fry which goes well with steamed rice and a comforting bowl of dal.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
This useful paste should always be at striking distance in your kitchen.
The pungent masala of the Mutton Xacutti can be used to make a mixed vegetable dish too.
Chicken Ghee Roast goes well with neer dosas, steamed rice, dosas, appams, idiyappams, plain biryani or chapattis.
Craving for some comfort food? Then this recipe is meant for you.
This recipe, handed down from my grandmother, marries a yoghurt gravy with okra or bhindi.
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