Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
This tadka for pointed gourd takes it to another level taste-wise.
The Recipe for a North Indian yoghurt-chawal.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Zesty, spicy, tasty recipe to try this monsoon.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Gudi Padwa recipes for the foodie in you.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
