Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
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.
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!
A rustic spin on your favourite Palak Paneer.
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.
This dish is sure to get your tastebuds grooving.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
This chila-dosa hybrid pancake, stuffed with greens, will ensure you breakfast like a king.
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.
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?
Reshma Aslam tells us how to cook a healthy, relishing breakfast.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Reshma Aslam shares her fav recipes from her mother's kitchen.
Why settle for one grain when you can start your day with multiple super-friendly grains.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
From Uttarakhand comes a simple, tasty meal.
Gear up for a rainy day with two varieties of pakodas.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
Give a healthier and tastier upgrade to your regular thalipeeth.
Readers share their lip-smacking recipes perfect for the rainy season!
Jayanti Soni and her family return each year to Bhinmal, when they can, to celebrate Diwali in her family home.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
A piquant curry to jazz up steamed rice. Have it with papad.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
Is it surprising that the favourite food of our manic Mumbai city has achieved a world rank?
A delicious fast, no-fuss one-pot dinner.
An adaptation of one of the signature dishes of Himachal Pradesh.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Celebrate Independence Day with tricolour delicacies.
Several ingredients come together to create this savoury, fiery curry that will knock your socks off.
Looking for party starters for New Year?
Move over pakodas! It's time to make way for these monsoon snacks.
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