A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
This recipe is for those of you who like your mutton a little tangy and spicy.
Walnut, yoghurt and bread-based kebabs to have with cocktails.
Kerala buttermilk is a soothing summer drink.
Love paneer? Are you a huge fan of khoya? How about combining the two to create a rich Indian curry that goes well with steamed rice or naans?
Looking for party starters for New Year?
Ditch your plain cauliflower sabji for gorgeous Gobi Musallam this weekend.
Try this traditional recipe with a delicious raw mango and coconut chutney.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
Jackfruit curry is an unsual dish to make and keeps both vegetarians and non-vegetarians happy.
Sangita Agrawal's paneer bhurji is a quick-fix dinner with hot rotis.
It's the Maharashtrian version of kadhi pakoras.
A recipe that works well for weekends and special occasions.
Before winter ends, it's time to give undhiyu a try!
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
Paneer lovers, here is a tasty addition to your weekend menu.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
When in need of a delightful Ramzan dish with a royal touch, make Murgh Musallam.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
A green banana fish curry for the vegetarian in you.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
Soup up this north Indian household staple with a chatpata ingredient.
The addition of green tomatoes make this dish tangy and different, while the extra green chillies pep it up.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
This one-pot meal goes well with Boondi Raita.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Inspired by Mumbai's famed Mohammed Ali road fare, Chef Shadab Ahmed's Minara Masjid Wali Gali Ke Shami Kebabs are soft, flavourful and cooked to perfection.
