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.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Kiara Advani turns 35 today and if there's one thing she's mastered besides stealing scenes, it's stealing the spotlight.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
Many of us consume genetically modified (GMO) foods without even realising it. Which leads to an important question -- how can we protect ourselves from food adulteration and misleading claims? asks Nikita Garg, nutritionist and founder of Entech Wellness.
An easy, cheesy recipe you must try this monsoon.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
This season's beauty moodboard is all about lips that do the talking. From glossy reds to soft mauves to berry tones that instantly elevate a look; the trending shades right now are versatile, wearable and surprisingly easy to pull off.
Dentists don't 'replace fillings' on a schedule; they replace them only when it is warranted -- like when X-ray/examination shows leakage, crack, or decay, says rediffGURU Dr Shyam Jamalabad.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
If Elle is to turn into its own franchise, it needs a lot more substance, notes Deepa Gahlot.
Avika Gor has quietly built one of the most versatile wardrobes. While Ugly Story may be the title of her latest release, that does not reflect the way she dresses.
These celeb moms prove that postpartum style isn't about playing it safe; it's about owning every bit of who you are.
Who decided pantsuits are only meant for boring boardrooms and Monday meetings?
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Aging like fine wine and then some, Samantha Ruth Prabhu just keeps getting better with time.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
When it comes to her off-screen style, the Dacoit actress has that rare ability to dial up the heat in almost anything.
It's ironical how Divya Agarwal is acting in starring in a movie named The Wardrobe. While the movie may be horror, her actual wardrobe is anything but.
A sweet pulao is a yum way to bring in Baisakhi.
