Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Yet another one of India's wonderful flatbreads, this variety of thalipeeth, which contains protein and fibre-rich rajgira or amaranth, makes for a filling and appetising breakfast, discovers Hitesh Harisinghani.
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Time to surprise your family and friends with a really unusual dessert.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
Adding greens to your dal transforms it into to the best companion for your rice.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
The mango season is upon us and in India 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.
France today increasingly resembles the Italy of the past, when governments fell with bewildering regularity, prime ministers came and went in rapid succession, and political instability became the norm rather than the exception, point out Krishnan Srinivasan and Manoj Mohanka.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
These hot and crispy vadas are perfect with hot chai.
Get cookie baking this Christmas! Make scrumptious cookies for the season
An appetiser or meal far tastier than tandoori chicken.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Bored of rava upma? Try this savoury pancake recipe.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
This dish is for fans of creamy, coconut milk-based soups.
Make your chai time exciting with deep-fried kachcha kela fritters!
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
Give a healthier and tastier upgrade to your regular thalipeeth.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
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