Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Mango shrikhand with garam puri is a classic combo.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
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.
From Uttarakhand comes a simple, tasty meal.
A healthy recipe with coriander seeds and nuts.
This delicious bowl of coconut milk kheer is hard to resist.
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.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Nuts, whiskey, dark chocolate, milk chocolate, cream... Can anything be more wicked?
Have some chatpata chaat is always fortifying.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
A raseela aloo that incorporates nutritious drumsticks.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Overripe bananas, fit for discarding, can make the most gorgeous addition to a chocolate cake.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
Go experimental while making your modaks! Try unusual stuffings and coverings.
It's not so hard to incorporate a variety of health-giving, glorious greens in your daily meals. Eight recipes that show you how.
The most popular and typical antidote to India's brutal summer heat is buttermilk. And it takes many delicious forms across India.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Steamy weather brings a surfeit of fruit, especially in India. Each of them lends flavour and quality for drinks sipped when the mercury goes haywire.
Steamy weather brings a surfeit of fruit, especially in India. Each of them lends flavour and quality for drinks sipped when the mercury goes haywire.
A hara mince uses a paste of fresh coriander and other herbs to give it its colour and distinctly different swaad.
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.
Several ingredients make Goan food deliciously stand apart: Very fresh seafood. The use of organic vinegars and sometimes feni (the typical Goan liquor) too. Grated coconut. Signature masala pastes. Many types of meat.
Our sweets feature now often on international food sites. The New York Times carry their recipes frequently. So does BBC Food. Cook's Illustrated made Indian sweets their cover feature late last year. TasteAtlas highlighted kulfi and rasgullah places. World over folks are discovering just how delicious our sweets are -- so creamy, so milky, so enjoyable.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
Is tomato the most loved vegetable maybe after potatoes? We need tomatoes in much of what we cook, be it pizzas, pastas, soups, curries, sandwiches, salads, dals, rasams, sabzis, raitas, sambars. Tomatoes provide health with taste -- they have plenty of antioxidants that help fight inflammation.
March 21 is World Tiramisu Day. It's the day to honour that extraordinarily light, melt-in-your-mouth, boozy dessert that originated in northern Italy (some say the region of Veneto, some say further east in Friuli-Venezia Giulia).
This recipe has a wonderful royal touch.
