In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
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, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Why can't tikkis be made with millets and makhana?
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.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
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
Pack a punch with this chutney that goes well with just about everything.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Who would have guessed that hemp seeds could be so tasty?
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
rediffGURU Komal Jethmalani, a nutrionist and weight loss expert with nearly three decades of experience, offers personalised recommendations to improve your overall health and wellbeing.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Somewhere between the darshan queue and the fugadi dancing, between ancient stone pillars and the riverfront, my nine-year-daughter found her own understanding of pilgrimage, says Hemantkumar Shivsharan.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
It pairs beautifully with just dal and rice.
These hot and crispy vadas are perfect with hot chai.
This simple chutney can be served with kebabs and other starters.
You can make these cutlets in a microwave oven without compromising on their taste.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
A recipe for starters for your weekend menu.
Bored of rava upma? Try this savoury pancake recipe.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Delicious snacks, parathas made from sabudana.
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