The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
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.
Why eat simple when you can try something royal?
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Winters call for a heartening rasam made from this healthy legume.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Tomatoes, before they ripen, make a great sabji.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Plan a nutritional treat for your bachhas on Children's Day.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Stop frying your masala fish. Eliminate excess oil by baking it.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
A no-onion, no-garlic potato dish for Pitru Paksha.
Virat Kohli faces SM ire over the price of bhutta served at his restaurant.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Delicious snacks, parathas made from sabudana.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
A vegetable curry made using the signature vindaloo paste.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
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