Amid the shadow of the third wave of COVID-19, people of India marked different festivals across the country.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
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.
Half a century after he left school, A Ganesh Nadar attends a school reunion.
Make modern meals from ancient grains.
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
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.
Two South Indian recipes to be served with rice.
'For our traditional membership base, it would be an access to disruptive ideas,' FICCI President Subhrakant Panda tells Asit Mishra/Business Standard.
Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.
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.
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.
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.
These recipes by chef Kunal Kapoor will take you back in time and taste.
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.
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.
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.
Did you know that samosas, idlis and coffee are not originally from India?
Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
Don't make these basic mistakes while cooking Western or continental food.
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.
A creamy raita made with grated bottle gourd, hung curd and spices.
Read on to find out what's so special about these Diwali recipes.
This creamy, buttery gravy goes well with jeera rice or roti.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
A separate menu has been prepared for the 15 Indian patients -- all Keralites -- and the two United Kingdom nationals
Today, Reshma Aslam brings you this super-easy recipe for Phirni.
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.
'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.
So Swiggy offered 35,056 varieties of biryani to its users, says Peerzada Abrar.
A team of 50 people led by celebrity chef Sanjeev Kapoor and NGO Akshaya Patra supervised the night-long preparations and yoga guru Ramdev put crowning tadka in the dish at the World India Food event that will conclude on Sunday.
There's more to the cuisine than just vada pav and kanda poha.
'So South Indian, it would be idli with... a really good sambar, and then north Indian -- probably any kind of tikka.' Hmm. You can take a girl out her mom's country, but you can't take the country out of the girl!'
Every home across India makes khichdi and it still isn't as celebrated as it should be.
'Have ghee with rice, roti or dal, and remember to enjoy and cherish its impact on your life and the life of your child.'
Some food historians believe idli was derived from some steamed rice preparations from Indonesia.
