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 rustic spin on your favourite Palak Paneer.
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.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
Broccoli can make a yum starter when marinated and baked.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Morne Morkel, has revealed his newfound love for Indian cuisine, particularly dosas and murgh malai chicken.
A flavourful twist on traditional Indian kheer!
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
Prawns cooked inside a tender coconut is a favourite among Bengalis.
A sumptuous meal of Dal, Bati, Churma or Jodhpuri Kabuli pulao, followed by a lip-smacking dessert of Bikaneri ghevar or Jodhpuri mawa kachauri.
Indians are becoming much more spendy and discerning travellers and look for places that can offer them a 'new' kind of experience.
Presenting the best food pics shared by our readers this week.
Is it Biryani, Malai Kofta, Prawn Curry? Which do you think is India's favourite dish? Take our poll and let us know!
'A trip to the banks of the Hooghly without which there wouldn't be a Calcutta/Kolkata is one for the bucket list,' says Kishore Singh.
Food blogger Faraz Haindaday, 21 from Mumbai talks about celebrating Eid in the lockdown.
Anita Aikara/Rediff.com gives us a glimpse of her delightful gastronomical adventure in Delhi.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
Celebrate this festival season with traditional mithais.
The holy month of Ramzan is here and Reshma Aslam is sharing her favourite recipes with us.
'Rishi is brought up with Indian values -- Indian qualities like respect our parents, respect our uncles -- but he is more British.'
So Swiggy offered 35,056 varieties of biryani to its users, says Peerzada Abrar.
The streets of Mumbai's Mohammed Ali Road is a haven for foodies.
Ever thought vegetable jalfrezi & murg malai tikka would be available at the South Pole?!
Ajit Pal Singh tells us how and why he fell in love with Gujarati food.
The delectable fast-breaking meals or Iftars are becoming more innovative as ever and the spreads more lavish.
Food blogger Swati Pareek tells us how to make this spicy side dish.
From India's first Vietnamese restaurant to a molecular restaurant, Gitanjali Gurbaxani lists her choices for a monsoon treat in Bengaluru.
Renowned chefs reinvent traditional age old recipes for your palate
Harnoor Channy Tiwari tells you just where you should be heading if you're in the Capital.
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
'A heavy tanker takes time to move, but when it starts rolling, it's difficult to stop it,' Indian Hotels CEO Puneet Chhatwal tells Shyamal Majumdar.
Himanshu Sehgal is traveling across India, armed with a plate and a camera.
Uncooked, fresh and unprocessed -- that's the diet a number of people are swearing by
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