Try this delicately-spiced simple alu recipe from Bihar.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Yams are wholesome root vegetables packed with essential nutrients, offering a mix of vitamins, minerals and energy-giving components.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
A no-onion, no-garlic potato dish for Pitru Paksha.
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
There are more than 200 varieties of plums grown across the world but each brings its own flavour and texture, yet all are equally nourishing, no matter their colour or taste, says Cleveland Clinic.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
We ask chefs and home cooks for their rainy season specials.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Nothing beats the joy of having something healthy and delicious for breakfast, along with hot chai, on a rainy day.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
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.
Google says its AI models are being used across sectors in India, from improving maternal health programmes and streamlining patient-care to supporting agri-tech solutions and advancing the country's sovereign AI efforts.
Get transported to Bengal with this simple, yum meal.
India's mergers & acquisitions (M&As) market recorded deals worth $45.44 billion in the first half of 2025, up nearly 3.3 per cent from a year ago, even as ultra large-ticket transactions remained subdued. During the first half, the 7.1 per cent rise in deal count to 1,614 signals continuing appetite among domestic conglomerates and private equity (PE) funds for mid-sized and smaller assets.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
An encyclopedia to the best Durga Pujo eating.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
Mother's Day reminded me of how my mom learned to cook Indian food.
'After Om's untimely demise, he would call us every Sunday for the next two years to ask, "How are you doing my dear? How's the young fella?"'
'When we get justice we will stop the protest.'
Ganesh Puja in Alibag taluka is about simplicity and minimalism. It's about quiet devotion too.
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