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.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
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.
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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
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.
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.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Everything tastes better with a little mustard. But how does your body feel about mustard oil?
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.
This tadka for pointed gourd takes it to another level taste-wise.
'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.'
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.
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.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
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.
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.
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.
'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.'
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.
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.
Pregnancy dressing no longer means oversized basics and playing it safe and Surbhi Jyoti is proving exactly that.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Grill these drippy avocado sandwiches, stuffed with cheese and mayo a la San Francisco.
The Recipe for a North Indian yoghurt-chawal.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
Prime Minister Narendra Modi shared jhalmuri with NDA leaders at the Bharat Mandapam conclave, bringing the popular Bengali snack back into the political spotlight. This act revived memories of his West Bengal election campaign where a jhalmuri break became a political talking point and a subtle jab at the Trinamool Congress.
When the heat is unbearable but you still want to wear desi and look put together, cotton saris come to the rescue.
It took years and years to bump into a green banana and learn how to eat it.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
The perfect Sunday recipe. Note: It's cooked in mustard oil.
'Working with Imtiaz Ali sir was something I had dreamt about for years.' 'His films have shaped the way I look at cinema and storytelling, and to be trusted with a character like Afsana was incredibly meaningful for me.'
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
"Rather than worrying, preparation is required. Contingency plans will be made for affected districts and crop changes will be considered wherever necessary"
'Refined carbohydrates are the quiet troublemaker in our diet.' 'We eat plenty of calories, but not enough nutrition.'
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
