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.
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.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
An introduction to the mellow flavours of Mizo cuisine.
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
A Bombay shaadi with singing, dancing, prayers and great food!
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stunning book on the Kumbh. And a recipe.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
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.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
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.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Warm up to winter with this delicious curry!
Why can't tikkis be made with millets and makhana?
Make your chai time exciting with deep-fried kachcha kela fritters!
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Winter greens served up with corn rotis must be had once before the cold weather departs.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This dish is for fans of creamy, coconut milk-based soups.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Will you try the actor's version of the popular Mumbai street-side snack?
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances