Karuveppilai Puli Sadam is a delicious South Indian rice dish with a wonderful balance of tangy, spicy and aromatic flavours.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
Rishi Panchami Bhaji, also known as Rushichi Bhaji, is a traditional Maharashtrian and Konkan festive preparation made during Rishi Panchami, observed on the second day of Ganesh Chaturthi. The dish brings together seasonal vegetables, leafy greens and tubers, reflecting the simplicity and abundance of traditional cooking.
Chef Sabyasachi Gorai proves how delicious meat-free meals can be by filling in crisp tacos with juicy pulled plant-based meat, topped with fresh vegetables and Mexican flavours.
Monsoon Clouds+Food Cravings=Pakora Time. Yay! While onion and potato bhajiyas often steal the spotlight, a humble vegetable can make an equally delicious fritter -- the eggplant, whuch we call baingan or brinjal.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
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.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Golden, seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
Two Kerala recipes to add to your Onam repast
An easy, cheesy recipe you must try this monsoon.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Cucumber Tambuli is a cooling dish from Karnataka.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Getting hold of a recipe requires a skill even James Bond cannot master.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
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.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
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.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
