His Namkeen Mutton is a slow-cooked Afghan-inspired recipe, tweaked for the Indian palate'
Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
It's the holy month of Ramzan and we want to know what's cooking in your home!
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
As India celebrates its 80th Independence Day, hotels and restaurants across Delhi and other states are rolling out a diverse array of special offerings. These include themed culinary festivals showcasing regional Indian cuisines, fusion menus, live music performances, and attractive discounts. From royal Wazwan feasts to contemporary global blends and staycation packages, establishments are providing unique experiences for patrons to commemorate the occasion over the long weekend.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
These kebabs on skewers or a super Sunday special.
Calling mutton lovers -- tuck into delightful Sindhi-Style Mutton.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Hitesh Harisinghani presents a sumptuous weekend special. Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.
The home chef offers up a Mangalorean recipe for mutton that she learnt from her 'Mangala Aunty'.
A favourite among Bengalis, Mutton Rezala has its roots in Mughlai cuisine.
This recipe is for those of you who like your mutton a little tangy and spicy.
The pungent masala of the Mutton Xacutti can be used to make a mixed vegetable dish too.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
This curry is Bethica Das' take on an old Bengali recipe.
You can enjoy Nadiya Sarguroh's take on Mutton Biryani with Raita or salad to balance all the masala and spice.
Looking for party starters for New Year?
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A daughter's ode to her mom's love for cooking.
