Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A finger-licking dish of crabs and moringa leaves.
'They are clueless about the man on the currency notes.' 'They have been fed with WhatsApp forwards, so either Gandhi is vilified or deified. There's nothing in between.'
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
This useful paste should always be at striking distance in your kitchen.
Food blogger Siddhi Panchal shares her secret recipe.
A daughter's ode to her mom's love for cooking.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
An Indian cuisine classic, this recipe uses everyday ingredients.
Himanshi's instafeed is an online how-to-wear-black-and-look-like-a-bigg-boss guide.
To-be moms can enjoy these yummy treats without any guilt.
Winters call for a heartening rasam made from this healthy legume.
Mumbai-based Ramapriya Suresh shows you how to make traditional fish masala.
Warm up to winter with this delicious curry!
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.
Manoj Kumar's musical imprints are as deep as his cinematic ones.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Have some chatpata chaat is always fortifying.
'He had wanted to present me in the likes of the heroines of the 60s whose churidar-kurta look with winged eyeliner and bouffant had captivated fashionistas at the time.'
This recipe detours away from the classic chaas to incorporate a smoky flavour in the refreshing drink.
These hot and crispy vadas are perfect with hot chai.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
A vegetable curry made using the signature vindaloo paste.
Sukanya Verma tells us just what makes Mirch Masala a must watch.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Delicious snacks, parathas made from sabudana.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
Rediff reader Lajja Bhutra, 28, from Chennai shared this recipe she learned from her mother Santosh Bhutra.
This recipe has a wonderful royal touch.
Looking for party starters for New Year?
Serve them as a teatime or cocktail snack or a yummy side to a special meal.
It's time for some desi chaat with a burst of hatke flavours.
Sukanya Verma lists 10 shows that have her (Korean finger) heart.
Two interesting starters for a rainy day.
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