Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Spicy food needs a gentle friend. Enter the raita. It is really a tasty salad in creamy yoghurt, with crunch and mild flavours, to cool your palate and brighten your meal.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Chef Zubin D'Souza offers a simple, spicy, sexy way to serve luscious strawberries, which are just coming into season. He calls it Beriyon K Thal!
A Middle Eastern-Mediterranean-style chicken dish, Chef Khaled Abu sautes bite-size chicken pieces with mild spices, onions, garlic, tomatoes and finishes it with lemon, lemon zest, parsely and olives. It's an excellent match for a nut-garnished pilaf.
You can't find a simpler, more palate-pleasing recipe than this South Indian-style yoghurt-rice ball preparation.
These cute Walnut Ice Cream Bonbons, wrapped in a chocolate shells, topped with a crunchy sticky nuts are dessert that will delight everyone.
A look at how ice cream is eaten in different places all over the world.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
Pakoras are much celebrated in the monsoon. But who doesn't enjoy a plate of onion pakoras on any day of the week with a hot cuppa?
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
Sona Bahadur's Goa currython yielded interesting results.
Two special dishes to include in your Onam feast.
Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Chicken lovers will certainly tuck into this fiery, yummy Maharashtrian curry by Manisha Kotian. Tender chicken pieces are simmered in a rich, spicy masala that's delightfully spiked with black pepper and kasuri methi.
Explore India's love for kachoris in every form -- crispy, deep-fried and bursting with flavour. Here are 7 must-try variations that go beyond the usual, from classic favourites to innovative bites.
Whip up a refreshing Greek Salad in just 5 minutes! Bursting with crisp cucumbers, juicy tomatoes, olives, red onions, and creamy feta. Light, healthy, and full of flavour.
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
The late Arthur J Pais mastered Chef Hemant Mathur's recipe for Tandoori Prawns. Succulent, tasty bites, they need to be charred perfectly.
Hitesh Harisinghani presents a sumptuous weekend special. Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.
This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa. A dish full of crunch and nutrition, it's light too.
One of the jewels of desi-Chinese cooking, especially for vegetarians, is Gobhi Manuchurian. Sheetal Mahurkar makes the deep-fried delights with cornstarch-coated crisp florets that have been cooked up in a chilly-capsicum-soy sauce.
An Indo-Chinese take on eggs, Hitesh Harisinghani makes Chicken Foo Yung, a delicious, healthy omelette with chicken and vegetables.
Poha can be the way to centre of a cutlet and to the centre of your heart.
A stunning book on the Kumbh. And a recipe.
Manisha Kotian's CKP-style Vadi Che Sambar is like a warm hug straight from a traditional Konkan kitchen. Soft, melt-in-the-mouth vadis take a delicious dip in a tangy, spiced sambar.
An introduction to the mellow flavours of Mizo cuisine.
With Lucknowi food in the global spotlight, it's time to make the elegant city's most famous dish Galouti Kebabs.
Chef Hiralal of the former Mumbai Khau Galli restaurant on how to put together runaway-popular Mumbai street food Bhel Puri.
Around 10 per cent of the world's population now uses the AI tool. For what though?
Tender chicken, couscous and the nutty richness of walnuts come together in a protein-packed recipe that is as healthy as it is yummy.
A zesty and mouth-watering paneer recipe that will woo your tastebuds.
Chicken Soup is everyone's favourite. To it Reshma Aslam adds sweet corn to rustle up a soup that's delicately-flavoured yet filling -- ideal for cosy evenings.
South India's favourite breakfast has won hearts across the country. A day can't get any better if you start it with fluffy, feathery light, melt-in-your mouth idlis. There are a zillion ways to make idlis. Here's 10...
They come out of hot kadhais of oil fragrant, golden. Armies of puffed balls that kill your will power. Tear off a soft piece, mop up your curry with it... You are delivered to culinary heaven. There is no right time or right place for puris -- breakfast, shaadis, railway platforms, streetside, fasts,festivals -- Anytime is Puri Time.
Hemasri Subramanian's Walnut Paneer Kebab is a delicious vegetarian treat -- the walnut provides the crispness and the paneer makes it luxuriously soft within.
Eating enough fibres can do wonders for the body. It may help steady glucose levels, ease bowel troubles, and support a strong heart, states Healthline. Plenty of everyday ingredients naturally provide this essential nutrient. Lets explore...
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