As we await the monsoon, here's a perfect recipe to welcome the rainy season.
These hot and crispy vadas are perfect with hot chai.
These crispy masala vadas are called Chattambade in Karnataka.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
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.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Can you resist these crispy snacks?
Test your knowledge of Indian street food with this fun quiz!
Rediff reader Vishaka Damwani sent us these amazing videos of street food recipes you can make at home.
An encyclopedia to the best Durga Pujo eating.
Pranav Bodani, 29, from Pune shares his story.
Executive Chef Avinash Kumar of Novotel Imagica Khopoli shares three interesting recipes to try this Holi.
Vistara on Thursday said it is resuming hot vegetarian meals for its domestic economy class passengers replacing the pre-packaged snacks that were being served since May last year due to the COVID-related guidelines. The airline also announced new sets of in-flight meals for all classes - economy, premium economy, and business - on its domestic network. Aviation regulator DGCA had permitted airlines in August last year to serve or sell pre-packed snacks, beverages, and meals on all domestic flights.
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
Street foods of Delhi
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