Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Have a go at making tangy, sweet, spicy Dahi Puri from scratch. It's actually quite easy. And might taste better than what you have on the street.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
Paneer is a favourite food of all Indians everywhere. There has to be a paneer recipe on every restaurant menu, at every shaadi, for parties, inside pulavs, on cocktail snack platters, stuck into dosas or sandwiches, atop pizzas etc etc. Choose a scrumptious paneer recipe from any of our lucky 21 and hit the kitchen!
At a function in Anand, ministers and the chief minister all in attendance, Varghese Kurien called the IAS lobby termites.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
Silky and seductive, Chef Ranjan Rajani's Vanilla Panna Cotta is pure dessert elegance. It takes about 10 minutes to put together but needs time to infuse flavours and for refrigeration before serving.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
This is no ordinary Anjeer Ka Ice Cream!
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
Edamame like you have never had before.
During the mango season we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it in Undhiyos, petis (pattice) and garnish for khandvi.
Ahead of England's World Cup clash in Mexico, discover the remarkable 200-year-old story of how Cornish miners introduced football and the famous Cornish pasty to the country, shaping Mexico's sporting and cultural identity.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
A sweet pulao is a yum way to bring in Baisakhi.
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.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
