Two special dishes to include in your Onam feast.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Andhra recipes for palate-pleasing pappu or dal.
A silky, creamy dessert made from milk and cream that melts in the mouth.
We ask chefs and home cooks for their rainy season specials.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
rediffGURU Dr Deepa Suvarna, a practising paediatrician with over 25 years of experience recommends simple lifestyle changes to improve your child's immunity, sleep and appetite.
Paneer is a favourite food of all Indians everywhere. There has to be a paneer recipe on every restaurant menu, at every shaadi, for parties, inside pulavs, on cocktail snack platters, stuck into dosas or sandwiches, atop pizzas etc etc. Choose a scrumptious paneer recipe from any of our lucky 21 and hit the kitchen!
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Get cooking with these recipes shared by Executive Chef Avinash Kumar of Novotel Imagica, Khopoli.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Bengali food... Who doesn't love it? Especially if you're a fish lover or hard-core non-vegetarian. Machh, mangsho, shorshe... If you've ever said "Machh-mangsho na thakle bhalo lage na!" then this roundup of Bong recipes, that will make feel like you're in a Kolkata kitchen, is for you. Ebar pet pujo hok!
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
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.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
A look at how ice cream is eaten in different places all over the world.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Make a simple, delicious jaggery and suji halwa in your microwave.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
This special Maharashtrian sweet is made by the CKP community just before Ganesh Chaturthi.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Sona Bahadur's Goa currython yielded interesting results.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
