There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Drizzle some chilly sauce or tomato ketchup for added flavour.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
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.
Try a very unusual version of chicken cooked in a bamboo stem steamer.
A vegetable curry made using the signature vindaloo paste.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Sunita Harisinghani has the perfect recipe for busy, hungry, people.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Suresh tells us how to make tandoori chicken in a pan without grill or oven.
If you like chicken puff pastry, then you'll absolutely love this recipe.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Reshma Aslam shares some interesting recipes.
Broccoli can make a yum starter when marinated and baked.
It pairs brilliantly with appams, neer dosas and steamed rice.
All-purpose recipe -- great for tiffins or for starters. Crispy and fun.
Jackfruit curry is an unsual dish to make and keeps both vegetarians and non-vegetarians happy.
Chef Prashant Suryawanshi shares an age old recipe.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
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.
This mutton curry will win hearts at the dinner table.
Why order Chicken 65 from a restaurant when you can make it at home?
Ramanunni Nair's spicy chicken recipe can be served up with rice, rotis or Malabar parottas.
A wonderful addition to your weekend spread.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Rediff reader Reshma Aslam shares five delicious non-veg gravy recipes to indulge in the holy month of Ramzan.
Reshma Aslam tells you how to make the most of chicken.
Sharada Ajmera will whip up this smoky delight for anyone who'd like to tuck into it.
Chef Kaleem Qurashi from ITC's Fortune Resort Heevan, Srinagar shares his special Ramzan recipes.
Why can't tikkis be made with millets and makhana?
Stop frying your masala fish. Eliminate excess oil by baking it.
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?
Featuring mushrooms, onions, capsicum and tomatoes, this curry is a powerhouse of flavour.
Rediff.com's Hitesh Harisinghani cooks up a mini feast!
