Getting hold of a recipe requires a skill even James Bond cannot master.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
An easy, cheesy recipe you must try this monsoon.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Cook your summer weather sabzis before the season goes.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Are you a fan of Mexican food? Then this recipe is meant for you.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Make Chef Dinesh Mhatre's semolina flatbreads in 10 minutes with merely three ingredients.
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Aditi Bose suggests a quick lunch recipe. Her easy stir fry Veggie Fried Rice bursts with flavour and colour.
Bold, spicy and steaming with wholesome veggies, this soup warms you up from the inside out.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
An okra dish with peanuts and sesame that will win you over in a jiffy.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
The holy month of Shravan, which is dedicated to Lord Shiva, is a time to stick to delicious, sattvik food. It should be vegetarian and often grain-free. Need recipe inspiration? Read on...
