The first thing you notice about Bhutan is not the mountains, but the silence.
Phirni can taste astoundingly good with nutritious black rice.
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.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
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.
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
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
'Whether it's paneer for vegetarians or chicken and fish for non-vegetarians, the overall intake of protein is not sufficient.'
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.
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.
A rustic spin on your favourite Palak Paneer.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
What we are watching is something different: A fog manufactured and maintained by the people who started the war, so that the question of why it was started never has to be answered, observes Prem Panicker in his must read blog on the war in the Middle East.
"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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
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.
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.
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.
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.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
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 simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
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.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
A simple, delicious version of risotto that will add an Italian touch to your weekend spread.
According to Swiggy, Indians ordered an average of 95 biryanis per minute.
Did you know Turmeric Latte or Haldi Doodh is trending abroad?
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, shares a list of foods that promote gut health.
The customary naadan or home-cooked meal is rather memorable fare.
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.
Test your knowledge of Indian street food with this fun quiz!
Stop frying your masala fish. Eliminate excess oil by baking it.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
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.
