Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Pears with roasted turnips does make an unusual, yummy soup.
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.
"Chai, chai!" How often we have heard that call. If May 21, International Tea Day needs a celebration, it ought to be in India. Tea is woven into the rhythm of our lives.
Matthew Hayden cautions young cricketers against blindly copying Vaibhav Sooryavanshi's fearless batting style, backs Shubman Gill's consistency, and raises concerns over the future of bilateral ODI cricket amid the franchise boom.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
It took years and years to bump into a green banana and learn how to eat it.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Gudi Padwa recipes for the foodie in you.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Millets add earthy richness to a soup, especially ragi.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
We looked back at the 10 Recipes Rediff Readers Loved Most.
The Pakistan Hockey Federation has replaced head coach Colin Batch with Manzoor ul Hasan, a move that has surprised players ahead of the FIH Pro Nations League and the World Cup.
Three desserts come together in one delicious offering.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
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.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Arm yourself with these two salads this summer.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
