Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
The Aussie all-rounder 'invests' in himself with help of a Mumbaii-born chef Velton Saldanha.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
An intriguing pulau that could be a great lunch fixture
Mother's Day reminded me of how my mom learned to cook Indian food.
Any vegetable, when stuffed in a wheat covering and fried crisp with ghee and served with a dab of white butter, becomes fit for a king's banquet.
You would be surprised how wonderful homemade Pav Bhaji tastes and you can monitor the salt and butter.
Add a touch of tricolour to your Independence Day celebrations with these recipes.
Mini Ribeiro tells you how to make the most of winter spices.
Six unique khichdi recipes will tantalise your taste buds this rainy season, says Mini Ribeiro.
Bring out your earthenware and clay pots, don your apron and get cooking!
