This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Flavoursome and fragrant, this delicious coconut cream-infused curry with rice is the ultimate meal.
Make them with a golden-crisp exterior but jammy when you bite in.
Crispy, sweet chicken snacks for the new year countdown.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Hummus can be made in an extraordinary number of ways. For World Hummus Day, we offer Chef Jens Muenchenbach's special layered Arabic variety, that incorporates yoghurt and nuts.
Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it in Undhiyos, petis (pattice) and garnish for khandvi.
A simple microwave recipe that will provide treats for your home New Year bash.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
France today increasingly resembles the Italy of the past, when governments fell with bewildering regularity, prime ministers came and went in rapid succession, and political instability became the norm rather than the exception, point out Krishnan Srinivasan and Manoj Mohanka.
Hitesh Harisinghani's unusual Mutton Kheema recipe.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
During the mango season we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Food blogger Siddhi Panchal shares her secret recipe.
What's hot cuisine-wise in India? Here are the top 10 most searched recipes on Google in 2024...
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
An age-old recipe for a savoury dish from Himachal Pradesh.
Cake is the answer, no matter the question. Because a good day always ends with cake. Be it either a tiny delicious tidbit of a cupcake. Or an elegant, unfussy tea cake. Else maybe a drippy, triple-layered chocolate masterpiece. Learn how to make them all.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
This traditional pulao is a key part of any Bengali comfort meal.
Punjabi cuisine is one of India's most runaway popular. It's got an enormous following world over too. Who can resist khasta naans floating in makhan? Or creamy Butter Chicken? And the rich paneer delights? Or Dal Makhani?
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
Who would have guessed that hemp seeds could be so tasty?
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
Edamame + truffle oil + basmati rice = an exquisite combo.
"Chai, chai!" How often we have heard that call. If May 21, International Tea Day needs a celebration, it ought to be in India. Tea is woven into the rhythm of our lives.
To feel better on a chilly day, dine on this soul-warming veggie soup.
Love for pasta is growing by leaps and bounds in India, especially amongst younger generations. In Mumbai, for instance, there are roadside stalls on main thoroughfares selling Penne Alfredo and other types, as per their colourful menu banners. We are getting more experimental, although we need a little mirchi on whatever pasta we tuck into. A few select recipes for passionate pastawallahs...
Homemade suhi can be as tasty as anything you can order at a restaurant.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Real wealth isn't built on random bets; it's built on disciplined, guided portfolio strategies that can withstand market ups and downs, says Ramalingam Kalirajan.
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