The perfect Sunday recipe. Note: It's cooked in mustard oil.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
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.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
A rustic spin on your favourite Palak Paneer.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
Try this delicately-spiced simple alu recipe from Bihar.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
An introduction to the mellow flavours of Mizo cuisine.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
We looked back at the 10 Recipes Rediff Readers Loved Most.
A Bombay shaadi with singing, dancing, prayers and great food!
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.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
A stunning book on the Kumbh. And a recipe.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances