A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
The Recipe for a North Indian yoghurt-chawal.
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.
Ganesh Chaturthi is a time for prayer, family and always feasting. Nine recipes for you.
Rishi Panchami Bhaji, also known as Rushichi Bhaji, is a traditional Maharashtrian and Konkan festive preparation made during Rishi Panchami, observed on the second day of Ganesh Chaturthi. The dish brings together seasonal vegetables, leafy greens and tubers, reflecting the simplicity and abundance of traditional cooking.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Two Kerala recipes to add to your Onam repast
Cucumber Tambuli is a cooling dish from Karnataka.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
Along with prayers and devotion to Lord Krishna, Janmashtami brings food celebrations, of course.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
In the latest advisory, rediffGURU Dr Deepa Suvarna explains what young children should eat to support healthy growth and development.
Cook your summer weather sabzis before the season goes.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
'Control your A, B, C and D.' 'A is A1C, keep your A1C below 7 per cent.' 'B is blood pressure, so keep your blood pressure at 130/ 80 or at least below 140/ 90.' 'C is cholesterol. The bad cholesterol is the LDL cholesterol, and it should be kept below 100, preferably below 70 or 50.' 'D is discipline like diet, exercise, sleep, no smoking, etc.' 'People with diabetes who follow A, B, C and D can live up to even 100 years of age without any complications.'
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
A sweet pulao is a yum way to bring in Baisakhi.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
It took years and years to bump into a green banana and learn how to eat it.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
'Refined carbohydrates are the quiet troublemaker in our diet.' 'We eat plenty of calories, but not enough nutrition.'
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
