The good folks at The Bohri Kitchen share this recipe of a divine concoction of rice, curd and sugar.
You don't need to visit a super-expensive restaurant for great food. The Bohri Kitchen is one such unique dining option says Harnoor Channi Tiwary
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
At a farm? At a pop-up restaurant? Or at home? Harnoor Channi Tiwary explores the new-age dining options.
This start-up connects diners with regional cuisines that restaurants do not serve.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
In the midst of the agitation the 62-year-ld southern superstar trained in Karate dealt a strike straight in the stomach.
Bhendi Bazaar faces a fairytale future as the Dawoodi Bohras initiate a Rs 3,000-crore project to change it from a squalid marketplace to a swanky neighbourhood, says Ranjita Ganesan
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances