'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
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.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Try this elegant adaptation of a traditional creamy Italian pasta.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Sona Bahadur's Goa currython yielded interesting results.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
We looked back at the 10 Recipes Rediff Readers Loved Most.
Where are the best places to get vegan food in the world?
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Forbes Travel Guide's second annual Verified Air Travel Awards once again spotlight the aviation stars that turn every journey into something truly remarkable.
An introduction to the mellow flavours of Mizo cuisine.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Andhra recipes for palate-pleasing pappu or dal.
Older Russians recall Mithun Chakraborty and the song Jimmy Jimmy Aaja from the movie Disco Dancer.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A vegetable curry made using the signature vindaloo paste.
'Don't be scared of the people who are trying to make a fool of you, those people who trying to pull you down...it is their insecurities that make them behave the way they do.'
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
When MasterChef India judges Vikas Khanna, Ranveer Brar and Pooja Dhingra start talking, you can be sure it will be a masaledaar conversation.
'When I was rejected last year, I told myself I won't give up.'
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
It pairs brilliantly with appams, neer dosas and steamed rice.
A recipe for starters for your weekend menu.
Created in the country's perfume capital Kannauj, Uttar Pradesh, Vikas Khanna by Zighrana was launched in New York.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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 a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
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