Poha can be the way to centre of a cutlet and to the centre of your heart.
Manisha Kotian's CKP-style Vadi Che Sambar is like a warm hug straight from a traditional Konkan kitchen. Soft, melt-in-the-mouth vadis take a delicious dip in a tangy, spiced sambar.
An introduction to the mellow flavours of Mizo cuisine.
A stunning book on the Kumbh. And a recipe.
With Lucknowi food in the global spotlight, it's time to make the elegant city's most famous dish Galouti Kebabs.
Chef Hiralal of the former Mumbai Khau Galli restaurant on how to put together runaway-popular Mumbai street food Bhel Puri.
Tender chicken, couscous and the nutty richness of walnuts come together in a protein-packed recipe that is as healthy as it is yummy.
A zesty and mouth-watering paneer recipe that will woo your tastebuds.
Around 10 per cent of the world's population now uses the AI tool. For what though?
Chicken Soup is everyone's favourite. To it Reshma Aslam adds sweet corn to rustle up a soup that's delicately-flavoured yet filling -- ideal for cosy evenings.
South India's favourite breakfast has won hearts across the country. A day can't get any better if you start it with fluffy, feathery light, melt-in-your mouth idlis. There are a zillion ways to make idlis. Here's 10...
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
They come out of hot kadhais of oil fragrant, golden. Armies of puffed balls that kill your will power. Tear off a soft piece, mop up your curry with it... You are delivered to culinary heaven. There is no right time or right place for puris -- breakfast, shaadis, railway platforms, streetside, fasts,festivals -- Anytime is Puri Time.
Hemasri Subramanian's Walnut Paneer Kebab is a delicious vegetarian treat -- the walnut provides the crispness and the paneer makes it luxuriously soft within.
Eating enough fibres can do wonders for the body. It may help steady glucose levels, ease bowel troubles, and support a strong heart, states Healthline. Plenty of everyday ingredients naturally provide this essential nutrient. Lets explore...
Cashews might be the preferred nut for Diwali sweets. But why not try walnuts? Equally tasty. And different.
This Diwali, plan a fresh fruit kheer that will win hearts.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A crunchy, melt-in-the-mouth Diwali essential that adds extra spice to your festive snacking.
We ask chefs and home cooks for their rainy season specials.
Andhra recipes for palate-pleasing pappu or dal.
Golden, crunchy on the outside with a soft core, these famous coastal Karnataka fluffy fritters are the ultimate tea-time snack.
Rasam is a tangy, peppery broth from South India. Often enjoyed over steamed rice, it's light, warming, and full of flavour.
Whipping up authentic Mexican or Indo-Mexican at home is not a tall order, and it affords plenty of vegetarian options. Go ahead and bring Mexico into your kitchen!
A sweet, traditional Maharashtrian treat that brings warmth and nostalgia to every festive platter.
Chef Sneha Singhi parts with the recipe of a family favourite -- this fluffy herb rice has creamy vegetables and a top layer of crispy golden cheese.
Take a chance at making one of India's most favourite sweets with this cinch recipe.
Flowers aren't just pretty -- they're delicious! Discover how India turns blossoms into exciting bites with these unusual flower-based recipes.
"Be very kind to yourself. Start with small things. If you really want to do it, nothing is going to stop you." Mumbai based, 26-year-old Aayushi Tailor shares her weight loss journey in a candid chat with Rediff's Rishika Shah.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
Where are the best places to get vegan food in the world?
Chef Mushtaq, of the former Khau Galli eatery, offers an earthy street recipe for this comforting and totally Mumbai meal, served with lotsa makhan!
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
The recipe for Indian higher education institutions to succeed in the global markets is excellence in academics, promoting contemporary socially relevant material, and enabling individuals (learners) to realise their full potential, suggests N Ravichandran.
Make the ancient, super-nutritious grain often. Use these recipes.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.
A creamy Indian-style pudding made from -- wait for it -- cauliflower and it's yum!
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