This spicy tangy preparation is quite popular during the festival season.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Before the king of fruits takes its final bow of the season, a last delicious mango recipe courtesy Chef Neha Deepak Shah. A hat tip to the East, thickened coconut milk rice pudding is rolled up with mango slices.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
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We continue unveiling a series of exceptional recipes using avocados.
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.
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Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
During the mango season 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.
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.
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.
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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.
Stuffed with plenty of crunchy veggies, this dish requires very little cooking.
'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.'
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Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Mango time: Recipes for a sweet-salty mango rice, green mango dhokla and a desert sabzi.
We ask chefs and home cooks for their rainy season specials.
Make this dish really special by serving it with sweet or fiery mango pickle and rice or pulav.
Two Indian sweets magically combined into one.
Andhra recipes for palate-pleasing pappu or dal.
Indian astronaut Shubhanshu Shukla will enjoy a range of Indian dishes, including rice varieties, moong dal halwa, and mango nectar, during his 14-day mission aboard the International Space Station (ISS). He will also have the option to choose from international cuisine, as approved by NASA. ISRO and DRDO have developed the Indian food options for astronauts of the Gaganyaan mission and Shukla will be able to savor them with NASA's approval.
Make the most of the mango season till it lasts.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Escape the heat with two refreshing recipes by food blogger Vindhya Karwa.
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Here are some tongue tickling raw mango recipes for you to indulge in. You can share yours too!
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Mango-inspired creations for your weekend brunch.
Agriculture, pharma, electronics, and engineering goods together accounted for over 50 per cent of India's merchandise exports in 2024-25, according to government data, highlighting the country's growing strength in diverse sectors amid efforts to boost manufacturing and value-added exports.
Seventy years after Pather Panchali released on August 26, 1955, we finally get it. Shuttling between the village of Boral and a studio in Calcutta, caught between worrying about the next purse of funds and wondering which item to mortgage next, Satyajit Ray was explaining Indians to themselves, discovers Sreehari Nair.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
India's policy for agriculture trade must move commodity-by-commodity to gain maximum benefits as US President Donald Trump's 26 per cent tariff on exports from the country take effect, said agriculture economist Ashok Gulati in a recent policy paper.
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