Ajit Pal Singh tells us how and why he fell in love with Gujarati food.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
It took years and years to bump into a green banana and learn how to eat it.
Here's how to explore Ahmedabad like a local...
Rediff reader Varaprasad K from Bangalore explains what he likes about food in Andhra Pradesh.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Where are the best places to get vegan food in the world?
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.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
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
Just as Gandhiji's spinning wheel became a symbol of resistance, Indian travellers today can turn their passports into instruments of peaceful protest, argues Harsh Roongta.
Anil from Mumbai writes about his favourite cuisine.
We'd asked you, dear readers what your favourite cuisine is.
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
Welcome the king of fruits with an unusual cake.
Indian cuisine is remarkably popular in Poland with various Indian restaurants catering to the growing demand for the rich flavours and Polish diners visiting them say the dishes like dosa and butter chicken remind them of their travels to India.
Chef Parameshwar shows us how to cook the traditional Gujarati delicacy.
A delectable spread of special Gujarati and Kathiyawadi delicacies has been curated for the cricketers.
'The bonhomie that once characterised the Shiv Sena and BJP was clearly missing this time. Is there a deeper divide than what was apparent?'
Tarla Dalal, noted food writer, chef, best-selling cookbook author and host of cooking shows, passed away on Wednesday morning.
When MasterChef India judges Vikas Khanna, Ranveer Brar and Pooja Dhingra start talking, you can be sure it will be a masaledaar conversation.
After covering the biggest wedding of the year, Rediff.com's Hitesh Harisinghani was invited to the reception specially held for the media.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
Here are the best moments from Abe's visit on Day 1.
Tokyo -- the songs Japan, Love In Tokyo and Sayonara from the 1966 Hindi film automatically pop up in the mind -- is buzzing and crowded like any other metropolis, discovers Deepa Gahlot. The modern apartment blocks are built cheek by jowl, so close together that one can open the window and borrow sugar from the neighbour in the next building. One of the fears of the Indian traveller is the unavailability of vegetarian food. Every city and town in Japan has an array of Indian restaurants that serve every variety of cuisine, right from Gujarati to Punjabi to Andhra and Kerala meals.
Baga and Gokarna make the list of the world's top 100 beaches.
A Mumbai-based commodity trader, Jezreel Pannikot shares his amazing weight loss story
Share your food pictures, stories and experiences of India's best cuisine with us.
The home-chef put Indian cuisine on the world map with her cooking experiments on MasterChef Australia.
Why settle for the ordinary, when you can try out something traditional on Makar Sankranti?
Explore ingredients that you may have never thought to use or need to use better.
A mix of vegetarian and non-vegetarian delicacies were served at the lunch hosted by PM Modi in honour of visiting US President Barack Obama.
Ubadiu is a lesser-known cousin of the Gujarati specialty Undiyu. Abhishek Mande takes a trip down the Mumbai-Ahmedabad Highway to dig into this vegeterian wonder. Along the way, he checks out restaurants offering Maharashtrian, Gujarati and Parsi cuisine.
Diwali is a season in India for sweet-making. A treasure of traditional Diwali recipes from all corners of our India.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
The Mutual Logistics Support Agreement will allow militaries of the two countries to use each other's bases for repair and replenishment of supplies besides facilitating scaling up of overall defence cooperation.
As Melania Trump arrives in Ahmedabad, Sheela Bhatt offers the First Lady Of The United States a primer on one of India's oldest, and historic, cities.
'The last time I played dandiya, I injured my eye very badly! Now, I watch other people playing the garba.'
