Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
Getting hold of a recipe requires a skill even James Bond cannot master.
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.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
How do you turn a simple bagel into a hearty breakfast?
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
An easy, cheesy recipe you must try this monsoon.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
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.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
Cook your summer weather sabzis before the season goes.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
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.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Are you a fan of Mexican food? Then this recipe is meant for you.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Make Chef Dinesh Mhatre's semolina flatbreads in 10 minutes with merely three ingredients.
Before the king of fruits takes its final bow of the season, a last delicious mango recipe courtesy Chef Neha Deepak Shah. A hat tip to the East, thickened coconut milk rice pudding is rolled up with mango slices.
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
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.
Aditi Bose suggests a quick lunch recipe. Her easy stir fry Veggie Fried Rice bursts with flavour and colour.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just 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.
