Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
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.
The Recipe for a North Indian yoghurt-chawal.
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
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.
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.
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.
It took years and years to bump into a green banana and learn how to eat it.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
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.
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.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
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.
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.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
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.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
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.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
A simple recipe for Bengali-style began bharta.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
Phirni can taste astoundingly good with nutritious black rice.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
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.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Manasi Sadarangani shares a quick recipe.
