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.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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
There are, as its name suggests, 12 handis to choose from. Each time you eat this delightful, non-vegetarian mix and match, its bountiful flavours amazingly erupt inside your mouth!
These regional dishes will tease your taste buds.
Chana Batata is a Bohri style side dish and one of the most popular street snacks in Mumbai during the holy month of Ramzan.
The holy month of Ramzan is here and so are the delicious treats and gastronomic experiences!
At a farm? At a pop-up restaurant? Or at home? Harnoor Channi Tiwary explores the new-age dining options.
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?.
This start-up connects diners with regional cuisines that restaurants do not serve.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances