Sona Bahadur's Goa currython yielded interesting results.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Tomatoes, before they ripen, make a great sabji.
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."
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
The irresistible Indian sizzler is not only easy to make, it is gluten-free too.
Turn your leftover chapattis into a hearty snack.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Satisfy all your pasta cravings with this delicious vegan pasta!
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.
Winters call for a heartening rasam made from this healthy legume.
Who would have guessed that hemp seeds could be so tasty?
Adding greens to your dal transforms it into to the best companion for your rice.
An appetiser or meal far tastier than tandoori chicken.
Will you try the actor's version of the popular Mumbai street-side snack?
A no-onion, no-garlic potato dish for Pitru Paksha.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
How to make a satisfying comfort food from leftovers.
These hot and crispy vadas are perfect with hot chai.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
A stunning book on the Kumbh. And a recipe.
Make your chai time exciting with deep-fried kachcha kela fritters!
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
It's one big bowl of crunchy goodness.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
This dish is for fans of creamy, coconut milk-based soups.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
