A finger-licking dish of crabs and moringa leaves.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
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.
An easy, simple breakfast or brunch, that goes well with toast.
This recipe has a wonderful royal touch.
It's one big bowl of crunchy goodness.
These delightful idlis are great for breakfast or nashta.
Here's what women find irresistible
They'll tell you Goa's food stories in photos.
A pinch of turmeric in a glass of milk or with honey in hot water would be ideal for the monsoon.
'We all grew around our mom's love for cooking and obviously we took it for granted. But now, I really miss it... I miss her.'
The life of a chef in the kitchen, as late Anthony Bourdain saw it, had a glory to it. The kitchen gently moves forward in the culinary world, tightly packed, yes, but with leaders un-despotic.
'Three hotels with exceptional food left me hankering to go back to feast at their tables,' says Rahul Jacob.
These regional dishes will tease your taste buds.
Ever thought vegetable jalfrezi & murg malai tikka would be available at the South Pole?!
Benaulim is one of those rare Goan villages with more starfish than holidaymakers.
Down in the Indian Ocean, cricket turned out to be the great unifier and Archana Masih, only an intermittent fan, became its ambassador of sorts.
Celebrated chef Gaggan Anand answered readers' queries on June 9. For those who missed the live chat, here is the unedited chat transcript.
'Today if you look at the way India is growing many people are saying the sleeping elephant has finally woken up, is dancing!' 'I have travelled extensively, in about 60 countries. In all these the moment you say India, the first thing they mention is either an actor's name. Or they start humming a song.' 'I wanted to be in Bollywood. It is the most powerful medium we have in this country. That's soft power.' Listening in on Shobhaa De, Kabir Khan, Vikas Swarop and Saffron Art CEO Hugo Weihe speak on India's Soft Power, Hard Influence.
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