Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Try this elegant adaptation of a traditional creamy Italian pasta.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
It's spicy, buttery and utterly delicious.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A rustic spin on your favourite Palak Paneer.
All about India's favorite summer beverage/dessert indulgences.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Master making a stew from the North Eastern state.
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."
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
When the creaminess of avocado melds with the tang and spice of chilly jam and feta on toast, we have a winner.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Two special dishes to include in your Onam feast.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
An introduction to the mellow flavours of Mizo cuisine.
Andhra recipes for palate-pleasing pappu or dal.
Treat yourself to a batch of homemade dim sum as you ring in the Chinese New Year.
When you heart would like to throw health to the winds and craves for bite-sized treats that are packed with in unhealthy calories.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Pack a punch with this chutney that goes well with just about everything.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Perfectly crisped kale leaves is a great snack or side.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
