Half a century after he left school, A Ganesh Nadar attends a school reunion.
Owner and chef of New York's Bhatti Indian Grill, Gaurav Anand offers four great recipes you can try at home.
A simple recipe for Bengali-style began bharta.
Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
To celebrate the new trade deal with India, Australian Prime Minister Scott Morrison on Saturday took to Instagram to post a picture showing him preparing khichdi, his Indian counterpart Narendra Modi's favourite dish.
The dish is packed with aromatic spices and has a great bite to it.
Amid the shadow of the third wave of COVID-19, people of India marked different festivals across the country.
Get set to burrrrrrp! Presenting the real taste of India!
'For our traditional membership base, it would be an access to disruptive ideas,' FICCI President Subhrakant Panda tells Asit Mishra/Business Standard.
This burst of flavours is as much a delight to eat as for the chefs to dish out a perfect pot of biryani.
Have you tasted Besan ke ladoo cookies?
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
Two South Indian recipes to be served with rice.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
A diet rich in vegetables and fruits can help regulate blood pressure, reduce the risk of heart disease and stroke, prevent colon cancer, lower risk of eye and digestive problems, regulate diabetes and can help keep appetite in check, suggests Dr Eileen Canday.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
A plain dal-chawal can be turned into a wholesome set meal bowl of veggies, seeds, lentils, rice and herbs when tweaked, suggests Radhika Iyer. Talati.
Make modern meals from ancient grains.
Mumbai's Charcoal Eats is giving biryani a fast food makeover. Charcoal Eats has recently raised Rs 50 million in pre-series A funding, taking its total capital raised in 30 months to Rs 120 million.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
Was it the basic dal and rice combination? Or did it include millets and vegetables?
Share your memories of the food you ate on your train journey.
These recipes by chef Kunal Kapoor will take you back in time and taste.
The MLAs visited the famous Siddhivinayak Temple after which they had their lunch at south Indian restaurant-bar "Dakshin Culture Curry" and a typical Marathi/ Konkani food Junction "Diva Maharashtracha". Both restaurants are adjacent to each other and are owned by Dr Suhas Awchat.
A creamy raita made with grated bottle gourd, hung curd and spices.
Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
Did you know that samosas, idlis and coffee are not originally from India?
Don't make these basic mistakes while cooking Western or continental food.
This creamy, buttery gravy goes well with jeera rice or roti.
Mini Ribeiro tells you how to make the most of winter spices.
However, international fast-food chains have had to change this business model completely, to adapt to Indian preferences.
Read on to find out what's so special about these Diwali recipes.
A separate menu has been prepared for the 15 Indian patients -- all Keralites -- and the two United Kingdom nationals
The Great Indian Kitchen is one of the most powerful films Divya Nair has watched in recent times. One that will unsettle you long after you've watched it. And that's why everyone -- married or single, man or woman -- must watch it.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
So Swiggy offered 35,056 varieties of biryani to its users, says Peerzada Abrar.
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