Rediff reader Sudhir Pawar shares his diet plan, fitness strategy and more.
'It was the first document he had seen that asked him about his past in such detail; it was the only interest this country (America) had shown in his origins, and it was most inconvenient. To get ahead, he had to find out where he had come from.'
Nidhi S Raj of Soul And Spice Box shares with us this recipe.
Bang in the middle of Chennai, A Ganesh Nadar experiences a culinary delight that brings back fond memories of his childhood.
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
Holidays, slurping on ice golas, fights in the school bus for the window seat and visiting grandparents are some of the things Rediff.com's Anita Aikara misses dearly.
Never reheat fats and oils. Add less salt while cooking.
The traditional Onasadhya is incomplete without these sumptuous preparations made from rice, coconut, milk and assorted veggies.
Annet Mahendru -- the half-Indian making waves in The Americans -- on her love for Bollywood, daal-chawal and being a Russian spy.
'I bow to the 125 crore citizens of this great nation and promise to stay true to the trust they have bestowed on me.'
Nestl is facing its worst crisis ever. Can it learn from its peers?
Ravindra Shukla picks out his best option.
Nehru decided to build The Ashok in New Delhi to host a UNESCO conference. For a prime minister focussed on India building with projects like the Bhakra-Nangal Dam, IITs and factories, "the hotel spoke of the gumption of the country at that time." Manavi Kapur traces the eventful journey of the hotel, which has now completed 60 years.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
Make modern meals from ancient grains.
'Not allowing people to speak or listen is the biggest act of anti-nationalism,' says Arvind Krishna Mehrotra, one of India's finest poets.
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