Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Made in several parts of India, Gulgule is a deep-fried sweet usually enjoyed on its own.
The swag of the military animals on Kartavya Path was unbeatable! Commanded by Captain Harshita Raghav, the double-humped camels, ponies, kites and dogs are soldiers providing active military duties.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Makar Sankranti is one of the year's first festivals of India. The country joyfully kicks off the year with a tapestry of colours and traditions: Gujarat's soaring kites. Punjab's blazing bonfires. Tamil Nadu's bubbling Pongal pot....
'I am not angry with my son. He will always have my blessings. Tej Pratap will now stay with the family.'
'Whether it's paneer for vegetarians or chicken and fish for non-vegetarians, the overall intake of protein is not sufficient.'
'The day tilkut gets the GI tag, it will be a big hit for its health benefits during the cold season in the USA, Canada and Europe.'
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
When her parents insisted Rajini Bhargava pursue an MBA, she presented them the idea of investing in a food truck.
The demand growth in the low-income category is expected to be driven mainly by packaged branded sugar as well as traditionally consumed gur (jaggery) and khandsari.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
The four-day Chhath Puja festival began on Saturday with the Nahay-Khay ritual, marking the start of prayers to the Sun God and Chhathi Maiya, celebrated with devotion, discipline across India.
Danielle Moniz tells you how to prepare the sweet treat.
Why should the festival add to your calories?
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
Two special dishes to include in your Onam feast.
We ask chefs and home cooks for their rainy season specials.
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.
In Mylapore in Chennai, an entire street is lined up with Kolu dolls; it's a wonderful sight to see the variety of dolls on display, recounts Sudha Chandrasekar.
The Travancore Devaswom Board, which manages the Lord Ayyappa temple at Sabarimala, on Thursday told the Kerala high court that the jaggery received by it had 'halal' mentioned on the packaging as they are also exported to Arab countries by the company supplying to them.
"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.
On August 5, 1953, Jawaharlal Nehru sent a strange note to the foreign secretary. It is worth mentioning because it was symptomatic of the lack of knowledge about Western Tibet in India and in South Block in particular, notes Claude Arpi.
Enjoyed best during Raja, it's a unique dessert from Odisha.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Have you tried Bengal's nectar of the gods? Swarupa Dutt/Rediff.com guides you to the best date palm jaggery sweets.
Parliament introduces a new 'Health Menu' featuring millet-based dishes, salads, and lean protein options to promote healthier eating habits among lawmakers, officials, and visitors.
Two brothers from the Hatti tribe in Himachal Pradesh married one woman in a traditional polyandry ceremony, a practice still observed in some tribal communities to preserve land and family unity.
Ghughutiya holds immense cultural and spiritual significance in Uttarakhand.
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.
Pitha is a snack, which can be had with Chole Chaat or just a cup of tea.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
