10 states, 10 delicious coconut recipes for World Coconut Day
Two Kerala recipes to add to your Onam repast
Ganesh Chaturthi is a time for prayer, family and always feasting. Nine recipes for you.
Along with prayers and devotion to Lord Krishna, Janmashtami brings food celebrations, of course.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
Rishi Panchami Bhaji, also known as Rushichi Bhaji, is a traditional Maharashtrian and Konkan festive preparation made during Rishi Panchami, observed on the second day of Ganesh Chaturthi. The dish brings together seasonal vegetables, leafy greens and tubers, reflecting the simplicity and abundance of traditional cooking.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
Monsoon Clouds+Food Cravings=Pakora Time. Yay! While onion and potato bhajiyas often steal the spotlight, a humble vegetable can make an equally delicious fritter -- the eggplant, whuch we call baingan or brinjal.
Now that the coconut has won its title back as a tree, you may want to try out some coconut recipes.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Cucumber Tambuli is a cooling dish from Karnataka.
Getting hold of a recipe requires a skill even James Bond cannot master.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Cook your summer weather sabzis before the season goes.
Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it in Undhiyos, petis (pattice) and garnish for khandvi.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
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
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
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
