Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Sona Bahadur's Goa currython yielded interesting results.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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
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.
A stunning book on the Kumbh. And a recipe.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Master making a stew from the North Eastern state.
Why can't tikkis be made with millets and makhana?
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.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
An introduction to the mellow flavours of Mizo cuisine.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Andhra recipes for palate-pleasing pappu or dal.
Why eat simple when you can try something royal?
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
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.
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.
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.
Winters call for a heartening rasam made from this healthy legume.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Tomatoes, before they ripen, make a great sabji.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
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