World number one Aryna Sabalenka brushed aside Spain's Jessica Bouzas Maneiro in straight sets in the opening round match.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
There's something about a backless outfit that just hits different. It's subtle, a little unexpected and instantly adds drama.
Mumbai turned into a full-blown fashion parade at the grand launch of Variety magazine in India.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
If there's one thing Naila Grrewal doesn't do, it's boring. With a wardrobe full of unexpected pairings, bold silhouettes and quirky details, every look of hers comes with a twist.
There's something instantly uplifting about Pallichattambi actress Kayadu Lohar.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Deepika Padukone stuns as first Indian LV Prize 2025 juror, wowing in fringe outfit, with Ranveer's 'Hot Mama' praise.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
With bright colours, elegant drapes and a hint of playful experimentation, Reba Monica John clearly enjoys keeping her wardrobe versatile.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
The first thing you notice about Bhutan is not the mountains, but the silence.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
A favourite breakfast food or snack with your chai.
Known for her fearless fashion and a wardrobe that refuses to whisper, The Kis Kisko Pyaar Karoon actress loves unusual silhouettes.
A Bombay shaadi with singing, dancing, prayers and great food!
A jacket is no longer just an afterthought you throw on when it gets chilly. It has quietly become the highlight of many outfits.
If your winter vacation is all about hot chocolate, cold winds and looking like you just stepped off a runway, you're in the right place.
Ketchup isn't just some chillar side condiment for your parathas or toast or chips. It's a global star.
Karan Fries is a synthetic cow breed developed by the National Dairy Research Institute, Karnal.
This easy, tasty pulau can be cooked in 15 minutes.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Varun shoots for Border 2... Ameesha is in SFO...Esha's hot photoshoot in Dubai...
Browns and beiges are now cooler than ever!
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
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.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
