Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
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.
'I have returned to work with Priyan Sir after 14 years. Aisa laga vanvaas khatam hone ke baad phir se mauka mila hain.'
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.'
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A daughter's ode to her mom's love for cooking.
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.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Why can't tikkis be made with millets and makhana?
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Food blogger and Rediff reader Manasi Sadarangani shares the recipe.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Manasi Sadarangani shares a quick recipe.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Asrani may have never been a marquee name up in sparkling lights or on outsized posters but the sheer proficiency with which he realised his characters has unleashed gales of laughter over five decades and made a significant contribution to several landmark films. Dinesh Raheja salutes the iconic actor.
Warm up to winter with this delicious curry!
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Here's a mouthwatering mince recipe from Reshma Aslam. You can share yours too!
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Food blogger Manasi Sadarangani shares a popular Indian recipe.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
A vegetable curry made using the signature vindaloo paste.
These suji nimki are a great substitute for store-bought snack loaded with hydrogenated oil and refined flour.
This traditional pulao is a key part of any Bengali comfort meal.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
This dish is for fans of creamy, coconut milk-based soups.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Winter greens served up with corn rotis must be had once before the cold weather departs.
This easy, tasty pulau can be cooked in 15 minutes.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
