Bored of rava upma? Try this savoury pancake recipe.
These hot and crispy vadas are perfect with hot chai.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
The 2025 Redefined Thar takes that phenomenal, rugged capability and wraps it in a shell of genuine usability. Rajesh Karkera/Rediff simply cannot stop raving about the offroad civilised beast.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
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.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Make your chai time exciting with deep-fried kachcha kela fritters!
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
It's one big bowl of crunchy goodness.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
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...
This dish is for fans of creamy, coconut milk-based soups.
Give a healthier and tastier upgrade to your regular thalipeeth.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Incorporating millets into your breakfast is always a good idea.
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.
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.
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.
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.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
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.
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.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
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.
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.
These delightful idlis are great for breakfast or nashta.
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.
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.
