This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Pears with roasted turnips does make an unusual, yummy soup.
Gudi Padwa recipes for the foodie in you.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Millets add earthy richness to a soup, especially ragi.
Three desserts come together in one delicious offering.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
We looked back at the 10 Recipes Rediff Readers Loved Most.
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
Try this delicately-spiced simple alu recipe from Bihar.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Nothing uplifts a winter evening like soup.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
A favourite breakfast food or snack with your chai.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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