Little mini idlis stuffed with fresh veggies. Yum!
Give your cold coffee a delicious pep up with peanut butter!
Every time you step into the kitchen it's quite possible to create a version of eggs that's far tastier than the last time you made eggs.
Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
It isn't a fancy food. It doesn't have the national recognition of litti or baati. Outside its little corner of Vidarbha, many people may not even know it exists.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
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.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
From Kareena Kapoor Khan's 'cop who wears lipstick' in Daayra to Rani Mukerji's relentless Shivani Shivaji Rao in the Mardaani series, Bollywood has seen a rise in powerful and nuanced portrayals of female police officers tackling brutal crimes and societal challenges.
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.
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.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Kiara Advani turns 35 today and if there's one thing she's mastered besides stealing scenes, it's stealing the spotlight.
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.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
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.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
An easy, cheesy recipe you must try this monsoon.
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.
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.
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.
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.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
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.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
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.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Who decided pantsuits are only meant for boring boardrooms and Monday meetings?
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.
These celeb moms prove that postpartum style isn't about playing it safe; it's about owning every bit of who you are.
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.
