Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
This tadka for pointed gourd takes it to another level taste-wise.
It took years and years to bump into a green banana and learn how to eat it.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
In West Bengal's assembly elections, fish has become a potent symbol of Bengali identity, with the Trinamool Congress and BJP clashing over food habits and cultural representation.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
President Droupadi Murmu hosted a state banquet for Russian President Vladimir Putin, featuring regional Indian delicacies and a performance of Indian classical and Bollywood music.
Have a look at the countries with some of the most Indian restaurants.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Gussy up your prawn curry with Malabar spinach which is a good source of vitamin A and C, calcium, potassium and iron.
A favourite among Bengalis, Mutton Rezala has its roots in Mughlai cuisine.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
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.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Just 30 minutes and some basic ingredients are all you need to get this awesome basa capsicum dish, says reader Jayati Saha.
Say hello to these delightful foodies from Kolkata!
Reader Urmimala shares a traditional recipe of flat beans cooked in a tangy tamarind gravy.
Raakhee, who turns 77 on August 15, remains an enigma wrapped in a riddle. Dinesh Raheja remembers Raakhee telling him how she loves the rains and how she would drive down to Tulsi Lake in the 1970s and float paper boats in the water. He would like to imagine that Raakhee still does that at her farmhouse.
Test your knowledge of Indian street food with this fun quiz!
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of Bengali cuisine.
An encyclopedia to the best Durga Pujo eating.
