The brown Rice Salad With Honey Mustard Dressing is a healthy, filling meal in a bowl with something from all the food groups.
Food blogger and Rediff reader Charulatha Rao sent us this yummy dessert recipe.
When two seemingly boring ingredients -- brown rice and moong sprouts -- are spiced with veggies, the end result is surprisingly amazing, says food blogger Smruti Shah!
This is a great comfort meal to eat anytime in the day.
Recipes with brown rice that you've avoided all your life.
Reader Rama Muralidharan shares an interesting brown rice tiffin recipe.
Brown and organic rice were just words to many who lived in cities
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
It took years and years to bump into a green banana and learn how to eat it.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
A body works like a well-oiled machine and exercise increases its demands. To keep up and avoid running out of energy, you need to supply it with wholesome food and maintain proper fluid levels.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
A microwave can be used to swiftly put together a vegetable rice for lunch or dinner or your office lunchbox.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
A sweet pulao is a yum way to bring in Baisakhi.
'Refined carbohydrates are the quiet troublemaker in our diet.' 'We eat plenty of calories, but not enough nutrition.'
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
According to online international food guide TasteAtlas.com, these are the world's top 9 most-loved rice dishes. Hyderabadi Biryani proudly claims the ninth spot.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
The official 26-man squads for FIFA World Cup 2026.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
The first thing you notice about Bhutan is not the mountains, but the silence.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
