'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.'
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
This traditional pulao is a key part of any Bengali comfort meal.
Phirni can taste astoundingly good with nutritious black rice.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Time to surprise your family and friends with a really unusual dessert.
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.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Using black rice in your idlis makes them more nourishing.
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.
Mango puree, chia seeds and sago make this an irresistible treat.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Spiced up pureed fresh corn in a kickass street food from Indore.
A quick side-dish that's a good addition to the dal-chawal combo.
Drizzle some chilly sauce or tomato ketchup for added flavour.
A piquant curry to jazz up steamed rice. Have it with papad.
Sharjah-based food blogger Bethica Das shares her recipe for the classic Rajasthani rice-based dessert.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances