Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
The lip-smacking dessert isn't very difficult to make says Rediff reader Swayampurna Mishra.
Kolkata-based chef Shaun Kenworthy tells us how to put together an irresistible creamy dessert.
Ajit Pal Singh tells us how and why he fell in love with Gujarati food.
Sunita Roy Chowdhury lets you know how you can stay healthy this festive season.
For the love of films... and larger-than-life food!
'When you love someone, you have to love him, without looking at his past. Everyone has a past.'
Mumbai-origin Gulam Kaderbhoy Noon, who migrated to Britain with little funds and went on to found several Indian food companies that made him known as Britain's first 'Curry King', died on Tuesday at the age of 79 after he surrendered in his battle against liver cancer.
Nagaland-born Carol Humtsoe talks about about her journey as a model.
Rahul Bhattacharya recounts the anxiety of being in the labour room and the joy that follows.
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances