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.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
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.
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.
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?
Warm up to winter with this delicious curry!
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.
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.
Two special dishes to include in your Onam feast.
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.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A finger-licking dish of crabs and moringa leaves.
We ask chefs and home cooks for their rainy season specials.
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.
This wonderful-tasting gluten-free dosa is made with samo rice and sabudana.
An Indian cuisine classic, this recipe uses everyday ingredients.
A daughter's ode to her mom's love for cooking.
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
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!
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.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Food blogger Siddhi Panchal shares her secret recipe.
To-be moms can enjoy these yummy treats without any guilt.
Winter greens served up with corn rotis must be had once before the cold weather departs.
