Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A rustic spin on your favourite Palak Paneer.
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.
'If there is one motto in my family, it is to make people laugh. My father only wants to make people laugh.'
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.
Hai Jawani Toh Ishq Hona Hai faithfully recreates the chaos, clichs and comic sensibilities of a vintage David Dhawan entertainer, for better and often for worse, notes Sreeju Sudhakaran.
'I have returned to work with Priyan Sir after 14 years. Aisa laga vanvaas khatam hone ke baad phir se mauka mila hain.'
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
A daughter's ode to her mom's love for cooking.
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.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
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.
Food blogger and Rediff reader Manasi Sadarangani shares the recipe.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Manasi Sadarangani shares a quick recipe.
Why can't tikkis be made with millets and makhana?
A zesty, fragrant chicken curry for a lovely Sunday lunch.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
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!
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.
Food blogger Manasi Sadarangani shares a popular Indian recipe.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
These suji nimki are a great substitute for store-bought snack loaded with hydrogenated oil and refined flour.
A vegetable curry made using the signature vindaloo paste.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
This traditional pulao is a key part of any Bengali comfort meal.
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.
