No better way to end an elaborate Onam Sadya than with a bowl or two of payasam.
While the Opposition Bharatiya Janata Party hit out at the MLA and the Congress government, Shivakumar seeking to clarify, said no guarantee scheme will be stopped and it will be continued for five years.
Wonderful and comforting, this savoury cake can be the highlight of your weekend.
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.
Green Tomato Days are here. Make the most of them.
A simple recipe made without onion and garlic.
Raw Jackfruit Curry, also called Ahuna Kathal, is a specialty in Champaran, Bihar.
While the filmmaker didn't vouch for the authenticity of the dish, he did vouch for the taste.
Deepa Mehrotra's Diwalis in her hometown of Sitapur were full of rang.
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Ramapriya Suresh shows us how to make a traditional Pongal recipe.
Koli Saaru is usually served with Mangalorean style Kori Rottis, a crispy rice roti. But it can also be had with steamed rice or rotis.
Celebrate Lohri with traditional Punjabi recipes.
'When I give advice to my Indian relatives they are shocked.' 'I tell them to eat butter again and eggs and all that stuff.' And eat only so much rice.' 'Instead of having three chapattis, have one.' A must-read interview!
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
'At his wedding with Patralekha, I officiated as the groom's father as Raj has lost both parents, and that's the relationship we share today.'
The plum chutney bring depth of flavour to this dish.
This curry is Bethica Das' take on an old Bengali recipe.
Consumer-focused companies have been left with few options but to increase the prices of their products as input costs mount because of various factors, including supply chain disruptions. This has been affecting monthly household budgets. Prices of scores of items -- from spices to soaps to rice -- have increased in the past year.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Kebabs can also be healthy, gluten-free and vegan.
Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has some interesting tricolour recipes for you.
Mumbai-based culinary expert, recipe developer and food curator Gita Hari shares recipes for Kamala Harris.
'Much before moringa was fashionably healthy, dad drove my mother crazy by getting moringa leaves and drumsticks from our farm in quantities that would drive her up the wall.'
A wonderful addition to your weekend spread.
A stir-fried preparation with gourd and Bengal gram.
Made by hand, these steamed modaks are filled with jaggery and coconut.
Neeraj Chopra's foreign training stints in the last few years forced him to include non-vegetarian diet as vegetarian food was not easily available abroad.
During their visit to the holy city, the Congress leaders will take a dip in Saryu river, and then visit the Ram temple and Hanumangarhi temple, Rai said on Sunday.
Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
The perfect roast chicken for a gourmet weekend.
A mouth-watering recipe that won't make you feel guilty.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Amboli is a quintessential Malvani dish prepared with rice and mixed dal batter, soaked and grounded, then left to ferment overnight.
You can enjoy Nadiya Sarguroh's take on Mutton Biryani with Raita or salad to balance all the masala and spice.
These two dishes will go beautifully with a festival weekend feast.
