An encyclopedia to the best Durga Pujo eating.
It's gluten-free and incredibly simple.
Rediff reader Sangita Agrawal tells you how to make a healthy breakfast at home.
Satisfy your food cravings with these unique stir-fried recipes.
The two obvious best choices are to combine OTT viewing time with some good eating, because Joe, Rishi and Co don't have to be the only ones dining well.
Six unique khichdi recipes will tantalise your taste buds this rainy season, says Mini Ribeiro.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
The smoky chicken pairs beautifully with warm flatbread.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Where we bring you the best of celebrity foodgasm moments.
Why settle for the ordinary, when you can try out something traditional on Makar Sankranti?
Sachin Tendulkar loved the biryani so much that he wanted to have it the next day as well.
Explore ingredients that you may have never thought to use or need to use better.
'So South Indian, it would be idli with... a really good sambar, and then north Indian -- probably any kind of tikka.' Hmm. You can take a girl out her mom's country, but you can't take the country out of the girl!'
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
Say hello to these delightful foodies from Kolkata!
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
There's more to the cuisine than just vada pav and kanda poha.
'When you are a vegetarian who isn't terribly fond of cottage cheese, choices become somewhat limited, but I have never understood why everyone also conspires to gang up against the vegetable eater?' asks Kishore Singh.
Who said vegetarian food was hard to find in Iran?
The author finds out what makes Vikas Khanna the poster boy for Indian cuisine
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