Reshma Aslam tells us how to give a twist to the traditional poha.
'If we can't celebrate life itself, it is not a festival anymore, but one's ignorance of what's happening around us.'
Explore ingredients that you may have never thought to use or need to use better.
You can make these comforting recipes for your New Year party.
In Indranee Ghosh's latest book you will discover some untold secrets about the hill station in the north east of India.
Bethica Das shares her favourite winter recipe.
Usher in the Parsi New Year with delicious dishes, says Mini Ribeiro.
Bring out your earthenware and clay pots, don your apron and get cooking!
Urmimala Banerjee tells you how to cook this traditional Bengali delicacy.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
The best summer foods of India
Hot weather calls for bringing on the salads, colder the better.
Saturday marks the Zoroastrian New Year or Navroze. Coomi Selod shares with us these special recipes that are prepared on this special day.
A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of Bengali cuisine.
Planning to throw a house party? Let Chef Shilarna Vaze inspire you with 3 easy recipes.
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.
If you are fasting, you must steer clear of processed and packaged foods as they often contain additives, preservatives and excessive salt or sugar which can disrupt the purity and purpose of your diet, says dietician Ruchi Rai.
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
Bariatric surgeon Muffazal Lakdawala shares interesting recipes in his new book.
Get transported to Bengal with this simple, yum meal.
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.
Renowned chefs reinvent traditional age old recipes for your palate
Indulge your sweet tooth with this delicious recipe. Got a fav recipe? Share it with us!
Chitrita Banerji's new book, Bengali Cooking, takes readers into the kitchens of West Bengal and Bangladesh through the changing seasons. And if it starts to rain, nothing matters more to the Bengali palate than the hilsa fish and the many ways it can be consumed.
A blend of rich flavours, this curry is served with Crispy Rice and Spicy Salsa.
This versatile Thai red curry takes any kind of vegetable or protein in it and is served with steamed rice and garnish.
Share your Christmas celebration pics with us, and we'll publish it :)
His mother was so furious with him that she made him eat karela for lunch and dinner for an entire week.
Follow these 10 Chennai foodies to track down the great restaurants and awesome food there!
Say hello to these delightful foodies from Kolkata!
Mini Ribeiro picks five best places to dig into Goan cuisine.
'I wanted them to explore beyond samosas, tandoori chicken, naan and tikka masala, which were all delicious, but only represented a tiny portion of India's rich culinary diversity.' In Shared Tables, Kaumudi Marathe shares family stories and recipes from Pune to Los Angeles.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
'While we conversed in Marathi, she would always make it a point to ask me in English, "Are you okay? Have you eaten?"' 'I sorely miss that care and concern.'
This restaurant channels the spirit of laidback Goa in the heart of frenetic Mumbai.
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.
VJ turned chef and author Maria Goretti talks about how she got interested in food.
Some food historians believe idli was derived from some steamed rice preparations from Indonesia.
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