Tribal food is more than sustenance -- it is memory, medicine, history and community.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
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.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
A favourite breakfast food or snack with your chai.
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
Nothing uplifts a winter evening like soup.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
The amazing story of how a little known cheese from Ladakh stunned the world!
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.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
Try this delicately-spiced simple alu recipe from Bihar.
All about India's favorite summer beverage/dessert indulgences.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
