Food blogger Siddhi Panchal shares her secret recipe.
Make them with a golden-crisp exterior but jammy when you bite in.
Flavoursome and fragrant, this delicious coconut cream-infused curry with rice is the ultimate meal.
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.
To feel better on a chilly day, dine on this soul-warming veggie soup.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Hitesh Harisinghani's unusual Mutton Kheema recipe.
Homemade suhi can be as tasty as anything you can order at a restaurant.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
Turn your leftover chapattis into a hearty snack.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
With hilsa prices soaring, when you do cook it you need the finest recipe.
To defend their Asia Cup title, India must improve catching and find a steady middle order. Friday's dead rubber is a good chance to try these out.
Start your day with walnuts, chia, fruit. You can't go wrong.
Edamame + truffle oil + basmati rice = an exquisite combo.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
This sweet that uses edible gum and nuts is a winter favourite.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
Punjabi cuisine is one of India's most runaway popular. It's got an enormous following world over too. Who can resist khasta naans floating in makhan? Or creamy Butter Chicken? And the rich paneer delights? Or Dal Makhani?
Cake is the answer, no matter the question. Because a good day always ends with cake. Be it either a tiny delicious tidbit of a cupcake. Or an elegant, unfussy tea cake. Else maybe a drippy, triple-layered chocolate masterpiece. Learn how to make them all.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
A no-onion, no-garlic potato dish for Pitru Paksha.
Winters call for a heartening rasam made from this healthy legume.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
Love for pasta is growing by leaps and bounds in India, especially amongst younger generations. In Mumbai, for instance, there are roadside stalls on main thoroughfares selling Penne Alfredo and other types, as per their colourful menu banners. We are getting more experimental, although we need a little mirchi on whatever pasta we tuck into. A few select recipes for passionate pastawallahs...
Do You Wanna Partner is frothy and funny without being loud or crude, which is something so many Indian comedies cannot manage, observes Deepa Gahlot.
How to make a satisfying comfort food from leftovers.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Discover the wonderful variety of pulau dishes in this flavourful collection. Each type of rice preparation offers tradition, home-style goodness and loads of taste, of course, in every forkful.
Will you try the actor's version of the popular Mumbai street-side snack?
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