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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Have leftover kebabs? Use this recipe to jazz up your tea-time.
An introduction to the mellow flavours of Mizo cuisine.
We ask chefs and home cooks for their rainy season specials.
Two special dishes to include in your Onam feast.
This summer, take your spice threshold a notch higher!
Dr Arush Sabharwal, bariatric and metabolic surgeon at SCOD (Surgical Centre for Obesity and Diabetes) Clinic, explains how choosing certain foods can help boost your metabolism.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
This is a great comfort meal to eat anytime in the day.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Her vibrant wardrobe is full of steal-worthy outfits.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
From dazzling sequins to ethereal saris, her style is playful yet sophisticated.
'Arundhati Roy is like a ballerina performing on a high wire, cool, supremely at ease but conscious of all the adoring eyes on her,' notes P Vijaya Kumar.
"Do you want to see real bunnies?" Parisa gasped in surprise. "Real ones?! Yes please!" So off they went, giggling, to the pet shelter behind one of the homes.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This is a fashion parade you don't want to miss! Who's your favourite?
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Shubman Gill is enjoying a 'honeymoon period' as India's Test captain but there will be more pressure on him in the days to come, feels former India skipper Sourav Ganguly.
Warm up to winter with this delicious curry!
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Crispy, light chicken cutlets make for a great dinner course.
From ring to reel, a sneak peek into celebrity kickboxer Ritika Singh's wardrobe.
Give your cold coffee a delicious pep up with peanut butter!
Are celebs ditching their trousers for hot pants?
