Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
These hot and crispy vadas are perfect with hot chai.
How to make a satisfying comfort food from leftovers.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Make your chai time exciting with deep-fried kachcha kela fritters!
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
This dish is for fans of creamy, coconut milk-based soups.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
It's one big bowl of crunchy goodness.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
From Uttarakhand comes a simple, tasty meal.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
An age-old recipe for a savoury dish from Himachal Pradesh.
Spiced up pureed fresh corn in a kickass street food from Indore.
A quick side-dish that's a good addition to the dal-chawal combo.
Make use of Shimla mirchis in the tastiest of ways.
Give a healthier and tastier upgrade to your regular thalipeeth.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Bhindi, also known as okra or lady's finger, is an all-India fave. Some like it hot hot, sprinkled with chilly. Some like it crispy. Some like it stuffed. Some like it in a rich curry.
Homemade suhi can be as tasty as anything you can order at a restaurant.
This sweet that uses edible gum and nuts is a winter favourite.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
