Mayur Sanap discovers a memorable chicken preparation in the Philippines.
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.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Try this delicately-spiced simple alu recipe from Bihar.
Pears with roasted turnips does make an unusual, yummy soup.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
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.
Nothing uplifts a winter evening like soup.
Sona Bahadur's Goa currython yielded interesting results.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
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.
We ask chefs and home cooks for their rainy season specials.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
To feel better on a chilly day, dine on this soul-warming veggie soup.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
November is the start of the soup season in India. A bowl of garam garam soup is the just the way to kick off an evening.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A vegetable curry made using the signature vindaloo paste.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
It's spicy, buttery and utterly delicious.
Make use of Shimla mirchis in the tastiest of ways.
This easy, tasty pulau can be cooked in 15 minutes.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
A spicy but nutritious soup for the close of day.
Care for a hot broth to welcome Father Christmas?
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
It's easy, hassle-free and simple to prepare.
Basil Zucchini Walnut Soup is good nourishment and will leave you feeling good about yourself.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
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