Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Try this delicately-spiced simple alu recipe from Bihar.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
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.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Make your chai time exciting with deep-fried kachcha kela fritters!
Warm up to winter with this delicious curry!
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
This dish is for fans of creamy, coconut milk-based soups.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
It's the Maharashtrian version of kadhi pakoras.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
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?
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.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
A Bombay shaadi with singing, dancing, prayers and great food!
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.
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
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
If you have not sampled these Chinese greens before, today's the day to do it.
Make use of Shimla mirchis in the tastiest of ways.
Jazz up your summer lunch plate with this tangy potato curry.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
