It pairs beautifully with just dal and rice.
This simple chutney can be served with kebabs and other starters.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
I learn that success isn't measured in metres gained but in how we handle the moment when plans dissolve. The mountain doesn't grade on completion -- only on presence and effort, discovers Manoj Mohanka.
The breakfast meet was convened by the CM at the behest of the Congress high command to end the logjam over the issue bothering the 2.5 year old Congress government, with the opposition Bharatiya Janata Party warning of moving a no confidence motion should the power tussle between the CM and his deputy continue.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
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.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
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!
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
Pack a punch with this chutney that goes well with just about everything.
Try this traditional recipe with a delicious raw mango and coconut chutney.
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
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.
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.
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 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.'
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.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
'The quality of justice is directly linked to the quality of judges -- if that suffers, justice delivery suffers.'
'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.'
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
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.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
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.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Delicious snacks, parathas made from sabudana.
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.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
'We've maintained that India is a high-penetration game. It's not only a premiumisation game.'
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
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