Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
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.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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.
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.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Try this delicately-spiced simple alu recipe from Bihar.
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.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
A rustic spin on your favourite Palak Paneer.
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.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
We looked back at the 10 Recipes Rediff Readers Loved Most.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Indian Hotels Company Ltd (IHCL) net profit rose 15 per cent in the second quarter after excluding the one-off exceptional gain of Rs 307 crore in the previous year. Net profit fell 45 per cent when compared with the previous year's earnings after including a one-off gain.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Why can't tikkis be made with millets and makhana?
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
It's one big bowl of crunchy goodness.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
