Stuffed with plenty of crunchy veggies, this dish requires very little cooking.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
TasteAtlas, the online international food guide, has announced its cuisine awards for 25/26.
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
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Vadams or vatthals are popular South Indian crispies that go perfectly with almost all varieties of rice.
Plan a nutritional treat for your bachhas on Children's Day.
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.
A blend of rich flavours, this curry is served with Crispy Rice and Spicy Salsa.
These crispy pita chips are perfect as an appetiser or a tea-time snack.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Take a delicious and simple comfort meal like Dal-Chaval and elevate it to a gourmet meal with plating technique and a few surprise ingredients.
Hema Rajiv shows you how to put leftover rice to good use.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
The customary naadan or home-cooked meal is rather memorable fare.
Reader Rama Muralidharan shares an interesting brown rice tiffin recipe.
Give a healthier and tastier upgrade to your regular thalipeeth.
Kebabs, biryani and Sheer Khurma? Add to that and experiment with the delicacies we have on offer.
Presenting the most-viewed recipes this year.
Jazz up your dinner menu with Kerala-style nethili or anchovies fish fry which goes well with steamed rice and a comforting bowl of dal.
Koli Saaru is usually served with Mangalorean style Kori Rottis, a crispy rice roti. But it can also be had with steamed rice or rotis.
Will you try the actor's version of the popular Mumbai street-side snack?
A crunchy cinnamon-spiced fruit dessert topped with oats and nuts. Do you have a recipe to share? Email it to us!
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
These dishes are meant to impress 100 per cent!
Gear up for a rainy day with two varieties of pakodas.
An encyclopedia to the best Durga Pujo eating.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Anjali quickly decided not to pursue her career in medicine. If she had worked in a government hospital, she would have had to do her fair share of nights and weekends in hospital, which would have been tough when Sachin was back in Bombay between tours. Had she worked in private practice as Dr Anjali Tendulkar, she reckoned she would be consulted for her name rather than her expertise. Anjali is an all-or nothing person and she couldn't have just dabbled in doctoring. Moreover, she wanted to devote herself to keeping her husband in the right frame of mind to play his best cricket. A fascinating excerpt from Annabel Mehta and Georgina Brown's book, My Passage to India.
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