The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
If anyone is making maternity fashion look effortlessly aspirational, it's Samantha.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
Hariyali Teej is the one day your wardrobe gets full permission to go green. From delicate sage and regal emerald to zingy lime and rich olive, every shade feels festive.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
The flood situation in Assam is showing signs of improvement with receding water levels, though over 6.5 lakh people across six districts remain affected and the death toll has risen to 66. Relief operations are being intensified, with central and state leaders reviewing measures and a central team assessing damages.
Getting hold of a recipe requires a skill even James Bond cannot master.
Everything tastes better with a little mustard. But how does your body feel about mustard oil?
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Floods in Assam have claimed 31 lives, with 21 fatalities reported in the last 24 hours, affecting nearly 5.65 lakh people across multiple districts. Chief Minister Himanta Biswa Sarma visited affected areas, announcing an ex gratia of Rs 4 lakh for each deceased's family and acknowledging difficulties in relief distribution to submerged villages.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
This tadka for pointed gourd takes it to another level taste-wise.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
A special POCSO court in Nuh has sentenced Abbas to life imprisonment and imposed a fine of Rs 17,000 for the kidnapping and murder of a seven-year-old girl. The case involved the abduction of the girl from outside her home, a missing person's complaint, and the subsequent discovery of her body after the accused's arrest.
'Control your A, B, C and D.' 'A is A1C, keep your A1C below 7 per cent.' 'B is blood pressure, so keep your blood pressure at 130/ 80 or at least below 140/ 90.' 'C is cholesterol. The bad cholesterol is the LDL cholesterol, and it should be kept below 100, preferably below 70 or 50.' 'D is discipline like diet, exercise, sleep, no smoking, etc.' 'People with diabetes who follow A, B, C and D can live up to even 100 years of age without any complications.'
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Sanchita Bashu's style has a quiet charm to it. The Thukra Ke Mera Pyaar S2 actress gravitates towards pieces that feel feminine and easy to wear but, every now and then, she slips into something bold and completely changes the mood.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Power dressing usually follows a predictable formula of a sharp blazer, tailored trousers and neutral tones. Sharvari Wagh, very happily we might add, clearly didn't get that memo.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
From chaotic comic reels to now making her acting debut with Maa Behen, Dharna Durga has slowly become one of the internet's most relatable stars.
India skipper Shreyas Iyer said his bowlers had the Irish batters on tenterhooks early on but rued the lack of execution in the middle overs after the visitors suffered a shock 34-run defeat in the opening T20I in Belfast on Friday.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Pregnancy dressing no longer means oversized basics and playing it safe and Surbhi Jyoti is proving exactly that.
Grill these drippy avocado sandwiches, stuffed with cheese and mayo a la San Francisco.
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.
