The bold-tasting spice hing or asafoetida is a gum resin, famously nicknamed stinking gum thanks to its strong sulphur-like smell. Derived from the roots of the Ferula asafoetida plant, that grows in places like Afghanistan and Iran, the intriguing-looking crystalline substance is also considered a kitchen superstar for its health benefits, according to Healthline.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
The Uttar Pradesh government's 'One District One Cuisine' initiative, aimed at promoting local delicacies, has drawn criticism for omitting several iconic non-vegetarian dishes closely associated with the state's districts.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
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.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
A Bombay shaadi with singing, dancing, prayers and great food!
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
A stunning book on the Kumbh. And a recipe.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Andhra recipes for palate-pleasing pappu or dal.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Winters call for a heartening rasam made from this healthy legume.
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.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Tomatoes, before they ripen, make a great sabji.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Warm up to winter with this delicious curry!
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Winter greens served up with corn rotis must be had once before the cold weather departs.
This classic Maharashtrian dish is made without onions.
Edamame + truffle oil + basmati rice = an exquisite combo.
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