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.
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.
Make your chai time exciting with deep-fried kachcha kela fritters!
This dish is for fans of creamy, coconut milk-based soups.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
It's one big bowl of crunchy goodness.
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.
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.
Give a healthier and tastier upgrade to your regular thalipeeth.
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.
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.
Incorporating millets into your breakfast is always a good idea.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
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.
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.
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 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.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
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.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
These delightful idlis are great for breakfast or nashta.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
The most popular and typical antidote to India's brutal summer heat is buttermilk. And it takes many delicious forms across India.
Diwali Recipe: Shilpi's Makhane Ki Kheer
