Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Try this delicately-spiced simple alu recipe from Bihar.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Mr Funnybones is ready to bring the house down yet again in Bhooth Bangla by Priyadarshan, his director of several superhit laugh raisers.
As we await the much-anticipated reunion of Priyadarshan and Akshay Kumar in Bhooth Bangla, Sreeju Sudhakaran looks back at their six memorable collaborations, ranking them by how consistently they deliver on entertainment.
Shreya was the only Indian-American to have been invited by the US First Lady.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Chandra, a native of Patna, appeared in several Bollywood movies such as 'Oye Lucky! Lucky Oye!' and 'Garam Masala'.
Akshay Kumar sustained an injury while performing a stunt on the set of Bhooth Bangla, raising concerns about on-set safety and the actor's commitment to real action over VFX.
Rimi Sen: 'Even today, Salman Khan or Shah Rukh Khan rule Bollywood but the heroines who started with them are now doing supporting roles, playing sisters or even mothers. A woman's lifespan in the film industry is very short.'
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Akshay Kumar and Priyadarshan's reunion in 'Bhooth Bangla' attempts to capitalise on nostalgia but ultimately delivers a noisy, recycled, and uninspired horror-comedy that struggles with weak humour, ineffective scares, and miscasting.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
A rustic spin on your favourite Palak Paneer.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
'I have returned to work with Priyan Sir after 14 years. Aisa laga vanvaas khatam hone ke baad phir se mauka mila hain.'
Nargise Bagheri poses astride a horse in all her natural glory.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Akshay Kumar opens up about his upcoming horror-comedy Bhooth Bangla, and reveals his fitness philosophy: 'Fitness should not be an instant coffee or two-minute noodles.'
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
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