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
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
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.
World leaders often have simple tastes when it comes to food.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Who owns a recipe, and should one fight over its origins?
A finger-licking dish of crabs and moringa leaves.
You can turn out dairy-free bites using tofu instead of paneer.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Phirni can taste astoundingly good with nutritious black rice.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
A simple recipe for Bengali-style began bharta.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
A rice cooked with dahi kadhi is a soothing evening or weekend meal.
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
This recipe, handed down from my grandmother, marries a yoghurt gravy with okra or bhindi.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Manasi Sadarangani shares a quick recipe.
Tell us what's special for Christmas in your hometown.
This eggplant preparation is a marriage of several Indian flavours.
Time to bring out your chef's hat and whip up a Christmas delicacy that's no-fuss, no-sweat and utterly deicious.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
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