What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
The Recipe for a North Indian yoghurt-chawal.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
The Uttar Pradesh government's 'One District One Cuisine' initiative, aimed at promoting local delicacies, has drawn criticism for omitting several iconic non-vegetarian dishes closely associated with the state's districts.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
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.
'I am not angry with my son. He will always have my blessings. Tej Pratap will now stay with the family.'
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
This favourite Holi dish can be made without deep frying the baras or bhalles.
This light, tasty preparation can be eaten with ghee rice or even by itself.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
Delicious snacks, parathas made from sabudana.
From Vallam Kali to Puli Kali, Onam in Kerala is nothing short of a grand cultural extravaganza.
These deep-fried kebabs are best served with mint chutney and lachha pyaz.
Bottle gourd is far more tasty than you realise especially when had in steamed dumplings along with Dahi Kadhi.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A look at the several varieties of Misal Pav you must try.
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
Reshma Aslam tells us how to make soft and spongy lentil dumplings at home.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Make fasting a delicious affair with this falhari version of bonda.
Misal Pav, the delicious Maharashtrian snack served at Mumbai's Aaswad restaurant bags the prize at the global Foodie Hub Awards in London.
Craving for a traditional Maharashtrian breakfast that's delicious and healthy?
From Uttarakhand comes a simple, tasty meal.
An age-old recipe for a savoury dish from Himachal Pradesh.
Paneer is for air fryers too. And lightly cooked Western-style meals.
An easy recipe for a mid-week meal.
Looking for party starters for New Year?
