This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
A popular South Indian sweet dish, it's made from rice flour, jaggery and grated coconut.
Satisfy your food cravings with these unique stir-fried recipes.
Who owns a recipe, and should one fight over its origins?
A finger-licking dish of crabs and moringa leaves.
Who knew Egg + Coffee would make such a stunning pairing!
Rediff readers share their experience of eating on the Indian Railways.
Khichdi -- prepared using rice, pulses, coarse cereals and spices -- has been selected as Brand India Food
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
A recipe for starters for your weekend menu.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
'Every single Indian dish is a jewel.'
Treat yourself to two of Chef Satish Arora's signature five-star dishes.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Japanese cuisine gets a vegetarian twist in India.
A wonderful addition to your weekend spread.
'When I was rejected last year, I told myself I won't give up.'
Paneer lovers, here is a tasty addition to your weekend menu.
It's a fusion dish with a South Indian touch.
Amboli is a quintessential Malvani dish prepared with rice and mixed dal batter, soaked and grounded, then left to ferment overnight.
You will be as smitten with this Singaporean soup as I was.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Anjali quickly decided not to pursue her career in medicine. If she had worked in a government hospital, she would have had to do her fair share of nights and weekends in hospital, which would have been tough when Sachin was back in Bombay between tours. Had she worked in private practice as Dr Anjali Tendulkar, she reckoned she would be consulted for her name rather than her expertise. Anjali is an all-or nothing person and she couldn't have just dabbled in doctoring. Moreover, she wanted to devote herself to keeping her husband in the right frame of mind to play his best cricket. A fascinating excerpt from Annabel Mehta and Georgina Brown's book, My Passage to India.
Ganesh Puja in Alibag taluka is about simplicity and minimalism. It's about quiet devotion too.
Prepare it fresh and serve it on the same day.
A staple in most Mangalorean households, you don't need a special occasion to enjoy this dish.
Spicy Mutton Kheema always makes for a satisfying meal.
Love paneer? Are you a huge fan of khoya? How about combining the two to create a rich Indian curry that goes well with steamed rice or naans?
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
If you don't know how to make parottas, don't worry. At the Selfie Parotta Coaching Centre you can master the skill in 10 days and start a catering business on your own, discovers A Ganesh Nadar.
Celebrity chef Saransh Goila tells you how to treat your sweetheart.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
This simple dish of raw banana can be enjoyed with rasam and rice.
Last year, MP's Ashutosh Sharma smashed an 11-ball fifty, breaking Yuvraj Singh's record for the fastest half-century by an Indian in T20 cricket.
They welcomed the guests before the start of the dinner from the reception dais, with its backdrop showcasing the ruins of the Nalanda University in Bihar besides India's G20 presidency theme -- 'Vasudhaiva Kutumbakam - One Earth, One Family, One Future'.
This eggplant preparation is a marriage of several Indian flavours.
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