A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
We ask chefs and home cooks for their rainy season specials.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
Lift up your mood with a warm cup of red chilly hot chocolate.
Sona Bahadur's Goa currython yielded interesting results.
This spicy yogurt hummus when paired with flatbread it is perfect for a light lunch or starter.
Adding walnuts to koftas, that were moulded out of paneer and malai, adds an interesting smoky, nutty backbone to them. They are then popped into a chilly, tomato gravy.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Enjoy this weekend meal that's good for two.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
A new recipe for roasted corn.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Tomatoes, before they ripen, make a great sabji.
A stunning book on the Kumbh. And a recipe.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Satisfy all your pasta cravings with this delicious vegan pasta!
Turn your leftover chapattis into a hearty snack.
Winters call for a heartening rasam made from this healthy legume.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Who would have guessed that hemp seeds could be so tasty?
The irresistible Indian sizzler is not only easy to make, it is gluten-free too.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
A no-onion, no-garlic potato dish for Pitru Paksha.
Will you try the actor's version of the popular Mumbai street-side snack?
An appetiser or meal far tastier than tandoori chicken.
Adding greens to your dal transforms it into to the best companion for your rice.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
