Monsoon Clouds+Food Cravings=Pakora Time. Yay! While onion and potato bhajiyas often steal the spotlight, a humble vegetable can make an equally delicious fritter -- the eggplant, whuch we call baingan or brinjal.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
This dish is sure to get your tastebuds grooving.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
'Refined carbohydrates are the quiet troublemaker in our diet.' 'We eat plenty of calories, but not enough nutrition.'
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
A Bombay shaadi with singing, dancing, prayers and great food!
This chila-dosa hybrid pancake, stuffed with greens, will ensure you breakfast like a king.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
A rustic spin on your favourite Palak Paneer.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Reshma Aslam tells us how to cook a healthy, relishing breakfast.
Reshma Aslam shares her fav recipes from her mother's kitchen.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Will you try the actor's version of the popular Mumbai street-side snack?
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Readers share their lip-smacking recipes perfect for the rainy season!
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Gear up for a rainy day with two varieties of pakodas.
From Uttarakhand comes a simple, tasty meal.
Give a healthier and tastier upgrade to your regular thalipeeth.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
A piquant curry to jazz up steamed rice. Have it with papad.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
A delicious fast, no-fuss one-pot dinner.
Jayanti Soni and her family return each year to Bhinmal, when they can, to celebrate Diwali in her family home.
An adaptation of one of the signature dishes of Himachal Pradesh.
