Bethica Das shares her favourite winter recipe.
Urmimala Banerjee tells you how to cook this traditional Bengali delicacy.
Gussy up your prawn curry with Malabar spinach which is a good source of vitamin A and C, calcium, potassium and iron.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Do you happen to know how to make any of the dishes listed below? Share your recipe with us!
Do you happen to know how to make any of the dishes listed below? Share your recipe with us!
Explore ingredients that you may have never thought to use or need to use better.
'While we conversed in Marathi, she would always make it a point to ask me in English, "Are you okay? Have you eaten?"' 'I sorely miss that care and concern.'
Rediff reader Debjani Chatterjee shares the recipes of this delicious Bengali sweet also known as Pran Hara.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
To make the service a hassle-free everyday option, Daily will allow users to schedule their meals in advance or opt for a daily, weekly or monthly subscription.
'Why can I not access all these things -- Bhut Jolokia, Dalle, Kaachu, Bhakri, Ghari and everything else -- more easily?' asks Aakar Patel.
'As long as people are eating we will be there,' Rebel Foods CEO Jaydeep Barman tells Viveat Susan Pinto and Niraj Bhatt.
VJ turned chef and author Maria Goretti talks about how she got interested in food.
'Three hotels with exceptional food left me hankering to go back to feast at their tables,' says Rahul Jacob.
Don't make these basic mistakes while cooking Western or continental food.
What better way to know a place than to learn its cuisine? Learn the art of working with terracotta and stoneware clay... ...If it's textiles that turn you on, a holiday in Jaipur could be just the thing for you.... ...Add an extra dimension to a holiday in spiritual Dharamsala by immersing yourself in Tibetan art...
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
The film flaunts Bindu as some sort of a free-spirited bohemian when she's really this unlikable, untrustworthy, selfish, vain, flighty opportunist sweet-talking Abhimanyu into catering to her needs all the time, feels Sukanya Verma.
Do we really need to wait for a special day to be reminded of our country's rich heritage and culture, asks author and management guru Virender Kapoor.
Celebrated chef Gaggan Anand answered readers' queries on June 9. For those who missed the live chat, here is the unedited chat transcript.
How do you translate a first love into a profession? How do you become a writer once you set your heart on it? Susmita Bhattacharya, who once worked as a graphic designer in Mumbai, now teaches the basics of English to newcomers to Britain and is also a creative writing tutor. Her first novel The Normal State of Mind was published earlier this year after a grim battle with cancer.
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