Chicken and mushrooms come together, along with other veggies like broccoli, bamboo shoots, in Aditi Bose's classic Chinese entree, that makes a meal with fried rice.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
MasterChef India 4 contestants, Pratibha Kochar and Bhakti Arora served up an Italian-style patty with creamy corn and a tomato sauce. Ideal recipe for guests.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.
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...
Baby Prawns Or Jawla Chutney Along the coast, from Maharashtra to Mangalore, tiny dried prawns get dressed up with coconut, onions and more to become a spectacular relish. Recipe by Manisha Kotian.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
The Recipe for a North Indian yoghurt-chawal.
Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Explore India's love for kachoris in every form -- crispy, deep-fried and bursting with flavour. Here are 7 must-try variations that go beyond the usual, from classic favourites to innovative bites.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
With the cricket fever taking over the country, it is time to ramp up our snack game too!
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
'If somebody is suggesting something sleazy, you need to take your decision and you know, leave from there.' 'No amount of work is more important than your dignity.'
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Sakhi Gokhale is the real surprise in Adkitta, who gives her most mature performance yet, cheers Mayur Sanap.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
This is no ordinary Anjeer Ka Ice Cream!
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Lauki or doodhi, also called bottle gourd, isn't one of those easy-to-dismiss, underrated sabzis -- it's a star! Ever since Panchayat on Amazon Prime made it a household name (and meme), the veggie has been in the spotlight!
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
A recipe with an interesting combination of greens with chicken you must bookmark and try over the weekend.
Edamame like you have never had before.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
The Lemony Gin Sgroppino is light and crisp. For it Hendrick's Gin is married with fresh lime, spiked with elderflower cordial and gets a sparkling soda finish.
