It took years and years to bump into a green banana and learn how to eat it.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
It's only July but the South Korean drama scene is brimming with action and adrenalin.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Arm yourself with these two salads this summer.
We looked back at the 10 Recipes Rediff Readers Loved Most.
'It's very easy for people to say, 'She got work because of her connections. What they don't see is the number of rejections I went through. Even if someone helps you get your first opportunity, you can't sustain a career unless you know your craft. I wanted people to hire me because they believed in my work, not because I was related to someone.'
Three desserts come together in one delicious offering.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Nothing uplifts a winter evening like soup.
A favourite breakfast food or snack with your chai.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
