Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
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.
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.
Cook your summer weather sabzis before the season goes.
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.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
An easy, cheesy recipe you must try this monsoon.
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.
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.
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.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
An okra dish with peanuts and sesame that will win you over in a jiffy.
It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
We continue unveiling a series of exceptional recipes using avocados.
Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Lauki or doodhi, also called bottle gourd, isn't one of those easy-to-dismiss, underrated sabzis -- it's a star! Ever since Panchayat on Amazon Prime made it a household name (and meme), the veggie has been in the spotlight!
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
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
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
The Recipe for a North Indian yoghurt-chawal.
This tadka for pointed gourd takes it to another level taste-wise.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
A recipe with an interesting combination of greens with chicken you must bookmark and try over the weekend.
With the cricket fever taking over the country, it is time to ramp up our snack game too!
