Pankaj Kapur, who visibly enjoys playing the ringmaster to this family circus, is the glue that holds Thode Door Thode Paas together, observes Deepa Gahlot.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Pack a punch with this chutney that goes well with just about everything.
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
Try this traditional recipe with a delicious raw mango and coconut chutney.
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 ruling elite are supporting those attacking the people of Gaza.' 'As a nation we should not cooperate with the oppressor regime that is allowing mass starvation as a weapon of war.'
During the mango season we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Parliament introduces a new 'Health Menu' featuring millet-based dishes, salads, and lean protein options to promote healthier eating habits among lawmakers, officials, and visitors.
'The quality of justice is directly linked to the quality of judges -- if that suffers, justice delivery suffers.'
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
'I was body-shamed but I never let it get to me.' 'As an influencer, I wanted to show other girls that confidence matters more than size.'
Bethica unusually uses brown poha and green bananas to make crispy vadas.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Any time is an excellent time to eat moringa or drum sticks. Considered one of those wonder foods, it's good for blood sugar and is an anti-inflammatory and an anti-oxidant.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Tanvi from Mumbai writes a heartfelt thank you letter to her mother Manisha for standing by her during her good and bad times.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Delicious snacks, parathas made from sabudana.
'We've maintained that India is a high-penetration game. It's not only a premiumisation game.'
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
A 13-year-old boy died and 28 other students were hospitalized after suspected food poisoning at an unauthorized hostel in Mandya, Karnataka, India. The incident occurred after students consumed leftover food from a Holi celebration. The school has been operating without a license to run a hostel and was illegally operating the hostel on the first floor of the school building. The school reportedly follows an arrangement where hostel students receive leftover food from nearby events. The school owner, cook, and hostel warden have been arrested in connection with the incident.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
These hot and crispy vadas are perfect with hot chai.
It is not just taste, chutneys can act as a detox agent and soothe your tummy too!
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Tomatoes, before they ripen, make a great sabji.
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