What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
Are you a fan of Mexican food? Then this recipe is meant for you.
The Recipe for a North Indian yoghurt-chawal.
Embrace balmy summer days with these refreshing drinks.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
The Gross Value of Output of bananas, adjusted for inflation, surpassed that of mangoes for the second consecutive year in 2023-24.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Make this dish really special by serving it with sweet or fiery mango pickle and rice or pulav.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
The actor talks about his widely appreciated indie film, The Lunchbox.
Korean major considers offering locals an export market in addition to compensation.
Who says fast food places know how to make burgers best. You can too. And well.
This lip-smacking but simple dish is made using mango pickle.
'Once when he was on a flight, the plane hit an air-pocket.' 'The turbulence outside caused it to see-saw violently which caused a lot of panic inside. While his co-passengers were crying and praying for their lives, Salil kaku was writing a song in his head.'
Sangita Agrawal's Sweet Mango Pickle can jazz up any basic meal. And the Mango Salsa is a vibrant dish with a zesty dressing.
A simple but deightful paneer dish for entertaining,
The customary naadan or home-cooked meal is rather memorable fare.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
Andhra recipes for palate-pleasing pappu or dal.
Bethica Das offers a special version of the traditional Gujarati style Methi Nu Thepla.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
We ask chefs and home cooks for their rainy season specials.
A parval or pointed gourd dish that's tangy and mustardy.
Mango time: Recipes for a sweet-salty mango rice, green mango dhokla and a desert sabzi.
Reader N Murali sent us this raw mango recipe. Share yours!
India and the UK on Thursday inked a landmark free trade agreement (FTA) that will cut tariffs on British whisky, cars and an array of items, besides boosting bilateral trade by around $34 billion annually.
Try this refreshingly light and wholesome take on the Andhra tamarind gravy.
These three recipes by Pamela Timms will make for the perfect weekend treat.
Explore ingredients that you may have never thought to use or need to use better.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
The best way to achieve financial security isn't by cutting out every vada pav or limiting yourself to home-cooked meals; it's by making yourself indispensable at work, says Vatsal Ramaiya.
