Stop frying your masala fish. Eliminate excess oil by baking it.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Try this delicately-spiced simple alu recipe from Bihar.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
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 cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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 nations dominating the world's milk output...
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.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
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.
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.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Why can't tikkis be made with millets and makhana?
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.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Two special dishes to include in your Onam feast.
Warm up to winter with this delicious curry!
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
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