Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
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?
An interesting non-vegetarian version of the beasan kadhi.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
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.
A restaurant-style dinner on a budget, this dish goes well with steamed rice or hot rotis.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
A rich and mouth-watering palak kofta recipe from Chef Hari Ballabh Singh of Tradition Saffron, Ozen Reserve Bolifushi's Indian hotel in the Maldives.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Green Tomato Days are here. Make the most of them.
Presenting the best food pics shared by our readers this week.
Hitesh Harisinghani tells us how to give an interesting spin to the regular bottle gourd.
With markets closed and meat supply hit due to the COVID-19-induced lockdown, Muslims are in for a Ramzan without their favourite kebabs and other chicken and mutton dishes.
This burst of flavours is as much a delight to eat as for the chefs to dish out a perfect pot of biryani.
Bottle gourd is far more tasty than you realise especially when had in steamed dumplings along with Dahi Kadhi.
From traditional Nepali thali to Gujarati basundi with jalebi, it was a lavish vegetarian spread of cuisines laid out for the SAARC leaders as they met in the cooler climes of exotic Dhulikhel resort for a retreat session.
Rediff reader Daphne sent us recipes of Broccoli and Walnut Soup, Galouti Kabab, Gushtaba, Roast Leg of Lamb and Mutton Rogan Josh.
Modi, who arrived on the first leg of his three-nation tour, said his brief visit will further strengthen relations between India and Portugal.
The banyan tree and the green chilli; the crow and the beetle; the rose and the mango; the informality and good humour of its people... Beloved author Ruskin Bond continues Rediff.com's special series on India's treasures, and tells Archana Masih that India's wealth lies in its simple splendours.
