Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
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.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
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
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Cook your summer weather sabzis before the season goes.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
The incidents resulted in 1,468 human deaths and 337 injuries, making it one of the country's gravest wildlife-related crises.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
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.
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
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
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.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
An introduction to the mellow flavours of Mizo cuisine.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
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.
