We looked back at the 10 Recipes Rediff Readers Loved Most.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
A Bombay shaadi with singing, dancing, prayers and great food!
Make your chai time exciting with deep-fried kachcha kela fritters!
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.
Warm up to winter with this delicious curry!
Divya Nair suggests five versatile ways to put your dosa batter to good use.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
A stunning book on the Kumbh. And a recipe.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
This dish is for fans of creamy, coconut milk-based soups.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Winter greens served up with corn rotis must be had once before the cold weather departs.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
It's the Maharashtrian version of kadhi pakoras.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Will you try the actor's version of the popular Mumbai street-side snack?
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
This recipe is for those of you who like your mutton a little tangy and spicy.
Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
Make use of Shimla mirchis in the tastiest of ways.
Jazz up your summer lunch plate with this tangy potato curry.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
If you have not sampled these Chinese greens before, today's the day to do it.
Why can't tikkis be made with millets and makhana?
More wonderful greens for a hearty monsoon meal.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Quick, nutritious curry of butter beans that tastes wonderful slopped over rice or had with garam rotis.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
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