A few basic ingredients are all you need to make this traditional dish.
A simple recipe for Bengali-style began bharta.
A parval or pointed gourd dish that's tangy and mustardy.
Two Indian sweets magically combined into one.
Prawns cooked inside a tender coconut is a favourite among Bengalis.
Urmimala Banerjee tells you how to cook this traditional Bengali delicacy.
The best summer foods of India
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
These deep-fried kebabs are best served with mint chutney and lachha pyaz.
The plum chutney bring depth of flavour to this dish.
The best of food pics this week. You can share yours too here #RediffFoodies.
It is comfort food that's perfect for wet, cosy day indoors.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
We bring you traditional Bengali preparations to help celebrate Durga Puja.
Reader Urmimala shares a traditional recipe of flat beans cooked in a tangy tamarind gravy.
Great chefs are alchemists. They put ingredients and flavours together in ways that are sometimes unfathomable, says Rahul Jacob.
A staple in Bengali households, Maachher Kaalia is a rich fish curry made with sweet-water fish.
With the holy month of Ramadan coming to a close, we ask you, dear readers which is the most delectable biryani you ever had.
Don't make these basic mistakes while cooking Western or continental food.
Every home across India makes khichdi and it still isn't as celebrated as it should be.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
Amid the coronavirus pandemic, artist Debjyoti Saha's animation video on the migrant crises struck a chord with many who shared it all over the Internet.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
Ajit Pal Singh tells us how and why he fell in love with Gujarati food.
These foodies will take you on a memorable gastronomical journey across Kerala.
'The BJP and RSS may realise it is much easier for the ICHR to rewrite textbooks and for the ICSSR to float its bizarre interpretations on social themes than to keep people away from their favourite dishes.'
'Our only child. A Communist.' 'There was an encounter by the police inside this room, five years ago. He was shot in one arm, but managed to escape.' 'Missing since then. May Jesus keep him alive.' A revealing excerpt from Asim Mukhopadhyay's Half Man: A Novel On The Naxal Movement.
Mini Ribeiro gets top chefs to share the best chutney recipes.
VJ turned chef and author Maria Goretti talks about how she got interested in food.
Monica Sindhwani left Rangoon for India at 20. Married to a retired Indian Army officer, she relives her memories of the pagodas, greenery and the home she left nearly 40 years ago.
'Do you think Indian voters are so immature that they can be impressed or won over by such freebies before the elections?' Election Commissioner Sunil Arora asks A K Bhattacharya.
