If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
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.
In India, as elsewhere, veganism has spawned an industry of plant-based products such as tofu, tempeh, peanut curd, cashew cheese, almond butter, flax eggs, sauerkraut, seitan, mock meats, apple honey, vegan chocolates, nutritional yeast and plant-based milks. There are vegan cafs and restaurants such as About Vegan (Jaipur), Bodhi Greens (Dharamsala), Carrots (Bengaluru), Earthlings (Mumbai) and Elysian Delights (Gurugram), vegan cooking classes, vegan tours, vegan conferences and vegan e-tailers such as vegandukan.com and veganmall.in. "Plant-based milks such as soy milk, almond milk and oat milk have made promising inroads with Indian consumers. "Estimated at $21 million vs the animal-derived dairy industry at $140 billion, plant-based dairy in India is projected to grow at a CAGR of 20.7 per cent to reach $63.9 million by 2024," write Dhruvi Narsaria and Rajyalakshmi in their 2020 report, "Insights on plant-based milk category in India", published by the Good Food Institute India and Ipsos India.
Virat Kohli faces SM ire over the price of bhutta served at his restaurant.
A raseela aloo that incorporates nutritious drumsticks.
A recipe for starters for your weekend menu.
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
10 recipes our readers savoured this year.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
'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'?'
You can turn out dairy-free bites using tofu instead of paneer.
A simple recipe made without onion and garlic.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
An open sandwich that will bring delight to the faces of your children when they open their lunchboxes.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
The star ingredient of many a delicious preparation is, of course, cheese!
Make a speedy omega-3 rich breakfast or entree with kale, salmon and walnuts.
Amboli is a quintessential Malvani dish prepared with rice and mixed dal batter, soaked and grounded, then left to ferment overnight.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
Protein helps you build muscle, improve metabolism, and keeps you satiated for longer.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
Uncooked, fresh and unprocessed -- that's the diet a number of people are swearing by
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Guilt-free millet modaks are a wholesome addition to your festivities.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
All-purpose recipe -- great for tiffins or for starters. Crispy and fun.
Instead of serving the mince and bread separately, Shumaila Chauhan gives the dish a makeover and serves the kheema inside the pav.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
