Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
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.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
We looked back at the 10 Recipes Rediff Readers Loved Most.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
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.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
A rustic spin on your favourite Palak Paneer.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
'Whether it's paneer for vegetarians or chicken and fish for non-vegetarians, the overall intake of protein is not sufficient.'
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.
Indian astronaut Shubhanshu Shukla will enjoy a range of Indian dishes, including rice varieties, moong dal halwa, and mango nectar, during his 14-day mission aboard the International Space Station (ISS). He will also have the option to choose from international cuisine, as approved by NASA. ISRO and DRDO have developed the Indian food options for astronauts of the Gaganyaan mission and Shukla will be able to savor them with NASA's approval.
"If you are eliminating rice, oil, nuts or any food items which give you good nutrients, it becomes very difficult to manage the other nutrients which were supposed to come from that food item," explains Dr Rajeshwari Panda.
Phirni can taste astoundingly good with nutritious black rice.
Sri Lanka stays with you not just in memory, but gently reminds you what a society can achieve when heart and heritage guide the way.
On November 18, 1962, 114 soldiers of the 13th Kumaon fought till the last man, and last bullet, in sub-zero temperatures, to beat back the huge Chinese army. We salute the Heroes of Rezang La.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Andhra recipes for palate-pleasing pappu or dal.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Biryani is set to get its own valuation. Devyani International, the largest franchisee of Kentucky Fried Chicken (KFC) quick-service restaurants (QSRs) in India, is considering the acquisition of Sky Gate Hospitality, which operates restaurants under the brand Biryani By Kilo (BBK), it said in a statement to BSE on Monday.
Stunning landscapes, natural beauty, clean beaches, cultural wealth, mouth-watering food, shopping options, safety for solo travellers, warm hospitality, easy visas, and connectivity make Vietnam a must-visit destination, discovers Ramesh Menon.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, shares a list of foods that promote gut health.
The visitor returns not just with the jewel-like beauty of the country imprinted on the mind, the body rejuvenated by hot stone massages, but also with the captivating stories and myths that are built into every important structure -- whether a tourist magnet or an off-the-beaten track spot.
Stop frying your masala fish. Eliminate excess oil by baking it.
The customary naadan or home-cooked meal is rather memorable fare.
Whether it's navigating the labyrinthine Cu Chi Tunnels, boating on the Mekong, marveling at ancient Champa temples, or the Mekong Bay, Vietnam promises a journey like no other.
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