If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Winters call for a heartening rasam made from this healthy legume.
Your yoga practice doesn't start on the mat; it begins in the kitchen, says Dr Yogrishi Vishvketu, global yoga educator and founder of the Akhanda Yoga Institute.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Food blogger Siddhi Panchal shares her secret recipe.
Tomatoes, before they ripen, make a great sabji.
Warm up to winter with this delicious curry!
Satisfy all your pasta cravings with this delicious vegan pasta!
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Winter greens served up with corn rotis must be had once before the cold weather departs.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
State-owned Oil and Natural Gas Corporation (ONGC) expects a USD 10.3 billion revenue boost from increased oil and gas production, achieved through a partnership with UK's BP in the Mumbai High field.
Make a simple, delicious jaggery and suji halwa in your microwave.
BP Plc has won a bid to operate ONGC's giant Mumbai High oil and gas field by offering up to 60 per cent increase in output over baseline, the state-owned firm said on Wednesday. State-owned Oil and Natural Gas Corporation (ONGC) had in June last year floated a tender seeking foreign partners to reverse declining output at its flagship Mumbai High fields, offering a share of revenue from incremental production plus a fixed fee but not any equity stake.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
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