A piquant curry to jazz up steamed rice. Have it with papad.
Treat yourself to this traditional preparation of mixed veggies cooked in spicy coconut gravy.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
Getting hold of a recipe requires a skill even James Bond cannot master.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Go once. You will know, even before you board the flight home, that you will return.
You will be as smitten with this Singaporean soup as I was.
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.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
On World Hypertension Day, Dr Anup Taksande, clinical director-cardiology and cardiac interventions at KIMS Hospitals, Thane, explains why you must think twice before reaching out for that pack of chips, sugar-free cereals or instant noodles.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Find comfort in this quick and yum poha and mung dal khichdi.
Something to keep your insides warm in winter.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Andhra recipes for palate-pleasing pappu or dal.
Rediff reader Shebin Shukkoor from Trivandrum, Kerala sent us this recipe. Share yours!
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Plan a nutritional treat for your bachhas on Children's Day.
A traditional recipe from Gujarat, this savoury cake makes a great breakfast or an addition to a light dinner.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
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?
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
Kudumbashree's new initiatives like onasadya, Onam kits and gift hampers are a huge hit.
