Cashews might be the preferred nut for Diwali sweets. But why not try walnuts? Equally tasty. And different.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
This Diwali, plan a fresh fruit kheer that will win hearts.
A crunchy, melt-in-the-mouth Diwali essential that adds extra spice to your festive snacking.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
We ask chefs and home cooks for their rainy season specials.
Golden, crunchy on the outside with a soft core, these famous coastal Karnataka fluffy fritters are the ultimate tea-time snack.
Rasam is a tangy, peppery broth from South India. Often enjoyed over steamed rice, it's light, warming, and full of flavour.
Whipping up authentic Mexican or Indo-Mexican at home is not a tall order, and it affords plenty of vegetarian options. Go ahead and bring Mexico into your kitchen!
A sweet, traditional Maharashtrian treat that brings warmth and nostalgia to every festive platter.
Chef Sneha Singhi parts with the recipe of a family favourite -- this fluffy herb rice has creamy vegetables and a top layer of crispy golden cheese.
Andhra recipes for palate-pleasing pappu or dal.
"Be very kind to yourself. Start with small things. If you really want to do it, nothing is going to stop you." Mumbai based, 26-year-old Aayushi Tailor shares her weight loss journey in a candid chat with Rediff's Rishika Shah.
Take a chance at making one of India's most favourite sweets with this cinch recipe.
Flowers aren't just pretty -- they're delicious! Discover how India turns blossoms into exciting bites with these unusual flower-based recipes.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
Where are the best places to get vegan food in the world?
The recipe for Indian higher education institutions to succeed in the global markets is excellence in academics, promoting contemporary socially relevant material, and enabling individuals (learners) to realise their full potential, suggests N Ravichandran.
Chef Mushtaq, of the former Khau Galli eatery, offers an earthy street recipe for this comforting and totally Mumbai meal, served with lotsa makhan!
Make the ancient, super-nutritious grain often. Use these recipes.
It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
A creamy Indian-style pudding made from -- wait for it -- cauliflower and it's yum!
Chef Roopa Nabar's Biscoot Ambode is a sumptuous South Indian snack, created just for chai-time, of lentils, black pepper, fresh coconut, crisped up in the air fryer.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A comforting delight, this dish brings together the sweetness of corn and the richness of gooey cheese, packed between soft tortillas or bread slices. Neha Deepak Shah's version is easy to make yet full of flavour. Perfect for a quick snack, kids' tiffin, or even a cosy evening bite
'I'm feeling strong. I am feeling fit, and I am feeling ready to go,'
Crisp, nutty patties made from tender banana blossoms, spiced and air-fried.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
The herby, buttery zing of fresh pesto pasta is unforgettable, says Mayur Sanap.
Tired of the same old sabudana khichdi and vada recipes? This Navratri, try these unique and healthy fasting recipes
Yes, chicken is a great combo with onions in bhajias. Reshma Aslam blends shredded chicken with onions in a spiced batter for a flavourful crunchy snack that meat lovers will adore.
Yes, chicken is a great combo with onions in bhajias. Reshma Aslam blends shredded chicken with onions in a spiced batter for a flavourful crunchy snack that meat lovers will adore.
'Zarine spent her last autumn this year with my sister in Kashmir.' 'There, almost as a gentle premonition, Zarine said to my sister, "When I go, let my ashes be scattered across this valley".'
Much-loved paneer takes centre stage in this jhatpat, yum snack. After spicing them up, Reshma Aslam shapes them into patties and fries till golden.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances