An adaptation of one of the signature dishes of Himachal Pradesh.
This useful paste should always be at striking distance in your kitchen.
Your Rajasthani dish can be put together in 30 minutes.
A stir-fried preparation with gourd and Bengal gram.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
An Indian cuisine classic, this recipe uses everyday ingredients.
Rediff.com's Hitesh Harisinghani cooks up a mini feast!
A rich and mouth-watering palak kofta recipe from Chef Hari Ballabh Singh of Tradition Saffron, Ozen Reserve Bolifushi's Indian hotel in the Maldives.
A Mangalorean dish, Prawns Sukka can be had as a starter or served with Neer Dosa and chapatti for main course.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
We'd take these healthy millet cutlets over the regular aloo tikki any day!
Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has some interesting tricolour recipes for you.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
A creamy raita made with grated bottle gourd, hung curd and spices.
This steaming tomato shorba can be served at lunch or dinner.
The heat of the spices in the rasam will make you sweat out the cold.
This mutton curry will win hearts at the dinner table.
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
Why settle for the ordinary, when you can try out something traditional on Makar Sankranti?
A flavourful, very simple Maharashtrian meal that's easy to make.
Get ready to rustle up a banquet for your sibling on Raksha Bandhan.
The classical Middle Eastern snack gets a chicken twist.
Executive Chef Dinesh Mhatre of Hilton Mumbai International Airport shares three signature Maharashtrian recipes.
Warm, comforting, yum. Dig into these winter recipes.
Featuring mushrooms, onions, capsicum and tomatoes, this curry is a powerhouse of flavour.
This favourite Holi dish can be made without deep frying the baras or bhalles.
'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.'
It's time to put on your chef hats and spin some magic this Independence Day.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
Chef Kalia Murthy, chef de cuisine, Elior India shares two healthy recipes for Navratri.
Bored of the regular chicken curry? Try this creamy version.
The other half of the name, benne dosa literally means butter dosa in Kannada.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
