All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
The secret to a good homemade idli is all about getting the basics right.
The customary naadan or home-cooked meal is rather memorable fare.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
'What's sad today is that there are so many people who cannot find work, not because the country is devoid of that opportunity, but because we are not doing enough in the country.'
Baga and Gokarna make the list of the world's top 100 beaches.
The prime ingredient in Nannari Sherbat is sarsaparilla syrup, made from a tropical root or vine,
A popular South Indian sweet dish, it's made from rice flour, jaggery and grated coconut.
Green Tomato Days are here. Make the most of them.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
Looking for Treasures From Mizoram to embrace through 2024 and beyond.
Garvit Kawatra, 19, from Delhi tells us how he changed his diet and lifestyle to lose 45 kg in four months.
Pranav Bodani, 29, from Pune shares his story.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Presenting the best food pics shared by our readers this week. You can share yours too!
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
The best of food pics this week. You can share yours too here #RediffFoodies.
'It is in the form of the nava shaktis that Durga or Adi Shakti lives inside everyone.'
Mahesh Shirodkar shares his weightloss journey.
'Memories of a simple, yet amazing childhood, long lost, but never forgotten.' Vijay Menon takes us back to a time when overnight train journeys were the most exciting events of our lives.
Dietician Komal Jethmalani provides expert help.
Sukanya Verma looks at the delicious looking dishes and asks you to tell us whose cooking has impressed you the most.
Mother-daugher duo Bhumika and Minakshi Ahluwalia will present their collection at LFW's GenNext.
Over the last nine months, every time I stepped out of my home, I have quietly swallowed the daily mandatory advice doled out by someone or another, on how to have a happy and normal pregnancy.
Amit from Belgaum, Karnataka shares his weight loss journey.
'The easy availability of funds has enabled us to not only hire the best faculty, but has also made it possible for us to retain them with the best possible infrastructure -- labs, grants etc,' Ashoka University VC Malabika Sarkar tells Geetanjali Krishna.
According to the New York Times, Tamil Nadu has a 'rich and undiscovered history'.
Include nutritious food in your diet. Avoid alcohol. Take your last meal at least 3 hours before bedtime.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
Cakes, brownies and cookies -- you name it and this MasterChef India Season 6 contestant can make it, and make it healthy.
Apoorba Kumar Patranabish, 37 from Hyderabad reveals how he went from 127 kg to 90 kg in 11 months.
They will seduce your taste buds with tempting food pics of ghee idli, chicken ghee roast biryani and mysore pak.
Hemant Kadam tells us how he sacrificed his love for unhealthy junk food and changed his lifestyle to be fitter and lighter.
Anisha Banerjee shares her amazing weight loss story with us.
Rediff reader Shajan Samuel tells us how he lost weight.
Rediff reader Shajan Samuel tells us how he lost weight.
Twenty years ago, Aziz Mirza had the foresight to predict the great discord India would witness and revolt against, notes Sukanya Verma.
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