Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Here are interesting variations you can try.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
This recipe, handed down from my grandmother, marries a yoghurt gravy with okra or bhindi.
We publish readers' responses to our recipes invite. Here's how to prepare Spicy Bhendi Kadhi, Masala Poha, Sauteed Penne Pasta and Oondi.
This version of my mom's special sambar uses plenty of Madras cucumber and okra.
Chef Rishi Desai stirs up a yummy meal with quails.
The mouth-watering plate of Indian food was created by MasterChef Australia 2021 contestant Depinder Chhibber.
'I wanted them to explore beyond samosas, tandoori chicken, naan and tikka masala, which were all delicious, but only represented a tiny portion of India's rich culinary diversity.' In Shared Tables, Kaumudi Marathe shares family stories and recipes from Pune to Los Angeles.
If you love potatoes, you better try this dish!
The home-chef put Indian cuisine on the world map with her cooking experiments on MasterChef Australia.
'The main meal consisted of one soup, a salad, 2 or 3 vegetarian dishes (including at least 1 green vegetable), a variety of rice, freshly prepared Rotis or Phulkas, Dal, and yogurt.'
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
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