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?
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.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Winters call for a heartening rasam made from this healthy legume.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Tomatoes, before they ripen, make a great sabji.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Two special dishes to include in your Onam feast.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Delicious snacks, parathas made from sabudana.
From Uttarakhand comes a simple, tasty meal.
Winter greens served up with corn rotis must be had once before the cold weather departs.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Delicious summer recipes that are impossible to resist.
Who would have guessed that hemp seeds could be so tasty?
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
More wonderful greens for a hearty monsoon meal.
Warm up to winter with this delicious curry!
This humble sabzi makes for a nutritious meal with warm rotis.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Agriculture, pharma, electronics, and engineering goods together accounted for over 50 per cent of India's merchandise exports in 2024-25, according to government data, highlighting the country's growing strength in diverse sectors amid efforts to boost manufacturing and value-added exports.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
A no-onion, no-garlic potato dish for Pitru Paksha.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
This easy, tasty pulau can be cooked in 15 minutes.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Make use of Shimla mirchis in the tastiest of ways.
