Ditch your plain cauliflower sabji for gorgeous Gobi Musallam this weekend.
Paneer lovers, here is a tasty addition to your weekend menu.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Before winter ends, it's time to give undhiyu a try!
Try this traditional recipe with a delicious raw mango and coconut chutney.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Jackfruit curry is an unsual dish to make and keeps both vegetarians and non-vegetarians happy.
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
It's the Maharashtrian version of kadhi pakoras.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
A recipe that works well for weekends and special occasions.
Sangita Agrawal's paneer bhurji is a quick-fix dinner with hot rotis.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
A green banana fish curry for the vegetarian in you.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
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.
This one-pot meal goes well with Boondi Raita.
An easy, simple breakfast or brunch, that goes well with toast.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
Kebabs can also be healthy, gluten-free and vegan.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
Nothing beats the joy of having something healthy and delicious for breakfast, along with hot chai, on a rainy day.
Soup up this north Indian household staple with a chatpata ingredient.
An adaptation of one of the signature dishes of Himachal Pradesh.
The addition of green tomatoes make this dish tangy and different, while the extra green chillies pep it up.
This useful paste should always be at striking distance in your kitchen.
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.
Your Rajasthani dish can be put together in 30 minutes.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
A stir-fried preparation with gourd and Bengal gram.
