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.
Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
Discover the wonderful variety of pulau dishes in this flavourful collection. Each type of rice preparation offers tradition, home-style goodness and loads of taste, of course, in every forkful.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Unresolved succession plans and informal ownership structures are fuelling bitter family fights across India's corporate boardrooms.
This sweet that uses edible gum and nuts is a winter favourite.
Yet another one of India's wonderful flatbreads, this variety of thalipeeth, which contains protein and fibre-rich rajgira or amaranth, makes for a filling and appetising breakfast, discovers Hitesh Harisinghani.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Start your day with walnuts, chia, fruit. You can't go wrong.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Winters call for a heartening rasam made from this healthy legume.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
The mango season is upon us and in India 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.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
The sweet taste of a laddoo is believed to attract prosperity and abundance.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
Turn your leftover chapattis into a hearty snack.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier?
Bring Easter in with a magnificent dessert at the end of your holiday repast.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
A no-onion, no-garlic potato dish for Pitru Paksha.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Several ingredients make Goan food deliciously stand apart: Very fresh seafood. The use of organic vinegars and sometimes feni (the typical Goan liquor) too. Grated coconut. Signature masala pastes. Many types of meat.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
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