In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Wow your guests with these delicious modak preparations.
Ganesh Puja in Alibag taluka is about simplicity and minimalism. It's about quiet devotion too.
Health experts caution that excessive indulgence in sweets during the festive season can lead to bloating, indigestion and acidity and can also trigger underlying symptoms of health issues for people who are overweight.
Welcome the God of wealth, prosperity, wisdom and knowledge with his favourite food -- sweets!
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Rediff.com's Hitesh Harisinghani joins the Patkar family as they say goodbye to Lord Ganesha.
Rediff readers tell us how they are celebrating Ganeshotsav this year.
Anjali quickly decided not to pursue her career in medicine. If she had worked in a government hospital, she would have had to do her fair share of nights and weekends in hospital, which would have been tough when Sachin was back in Bombay between tours. Had she worked in private practice as Dr Anjali Tendulkar, she reckoned she would be consulted for her name rather than her expertise. Anjali is an all-or nothing person and she couldn't have just dabbled in doctoring. Moreover, she wanted to devote herself to keeping her husband in the right frame of mind to play his best cricket. A fascinating excerpt from Annabel Mehta and Georgina Brown's book, My Passage to India.
Married women pray to Goddess Gauri for marital bliss and the long life of their husbands. Unmarried girls worship her in order to get virtuous husbands.
This Ganesh Chaturthi, pledge to do these things do if you really want to please Lord Ganesha
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
The streets of Mumbai spilled with enthusiastic devotes as they welcomed Lord Ganesha into their homes.
Celebrate this festival season with traditional mithais.
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.
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