We ask chefs and home cooks for their rainy season specials.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
A finger-licking dish of crabs and moringa leaves.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Parliament introduces a new 'Health Menu' featuring millet-based dishes, salads, and lean protein options to promote healthier eating habits among lawmakers, officials, and visitors.
This summer, take your spice threshold a notch higher!
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
This wonderful-tasting gluten-free dosa is made with samo rice and sabudana.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
An Indian cuisine classic, this recipe uses everyday ingredients.
Food blogger Siddhi Panchal shares her secret recipe.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
A daughter's ode to her mom's love for cooking.
The home chef offers up a Mangalorean recipe for mutton that she learnt from her 'Mangala Aunty'.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Winter greens served up with corn rotis must be had once before the cold weather departs.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
These hot and crispy vadas are perfect with hot chai.
To-be moms can enjoy these yummy treats without any guilt.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
A vegetable curry made using the signature vindaloo paste.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Winters call for a heartening rasam made from this healthy legume.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Have some chatpata chaat is always fortifying.
Mumbai-based Ramapriya Suresh shows you how to make traditional fish masala.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
From Uttarakhand comes a simple, tasty meal.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
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