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.
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.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
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.
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?
A creamy raita made with grated bottle gourd, hung curd and spices.
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.
Read on to find out what's so special about these Diwali recipes.
This creamy, buttery gravy goes well with jeera rice or roti.
A separate menu has been prepared for the 15 Indian patients -- all Keralites -- and the two United Kingdom nationals
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
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.
Today, Reshma Aslam brings you this super-easy recipe for Phirni.
So Swiggy offered 35,056 varieties of biryani to its users, says Peerzada Abrar.
'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.
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.
'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!'
'Have ghee with rice, roti or dal, and remember to enjoy and cherish its impact on your life and the life of your child.'
There's more to the cuisine than just vada pav and kanda poha.
Every home across India makes khichdi and it still isn't as celebrated as it should be.
Food blogger Manasi Sadarangani shares a popular Indian recipe.
N Kalyanasundaram started saving up last year so that he could feed the hungry during the second COVID lockdown.
Some food historians believe idli was derived from some steamed rice preparations from Indonesia.
Protein helps you build muscle, improve metabolism, and keeps you satiated for longer.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
India is facing no risk of recession or stagflation as macroeconomic fundamentals of the economy are strong, Finance Minister Nirmala Sitharaman said on Monday. Replying to a debate on price rise in the Lok Sabha, she said the GST collection and Purchasing Managers' Index (PMI) are indicating that the Indian economy is getting more robust. The GST collection rose 28 per cent to touch the second-highest level of Rs 1.49 lakh crore in July. GST, introduced in July 2017, touched a record high of Rs 1.68 lakh crore in April 2022.
Chefs in Mumbai are unleashing their creativity to woo gourmets with global vegetarian fare. Mini Ribeiro picks her 10 favourite restaurants.
Great chefs are alchemists. They put ingredients and flavours together in ways that are sometimes unfathomable, says Rahul Jacob.
Alamelu Vairavan Wisconsin-based culinary instructor and author introduces readers to the lesser-known delicacies of a Chettinad kitchen.
A pinch of turmeric in a glass of milk or with honey in hot water would be ideal for the monsoon.
With Naga, Korean and Singaporean eateries, Kammanahalli in east Bengaluru offers unconventional dining options.
The chef prepared his famous butter chicken on the popular cooking game show.
'The pandemic helped me to shift my focus to the medicinal qualities of food.'
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