During the mango season 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 the most of the monsoon with these hatke experiences.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
'Ultimately, everything has to be shared. That's why you have that talent. To share it. Unless you share, it won't continue.'
Pears with roasted turnips does make an unusual, yummy soup.
Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it in Undhiyos, petis (pattice) and garnish for khandvi.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
While the new Brezza keeps its tried and tested 1.5 litre NA engine, there is now an additional 1.0l turbo petrol unit with a 6-speed manual gearbox to tempt younger buyers, points out Somnath Chatterjee.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Millets add earthy richness to a soup, especially ragi.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Gudi Padwa recipes for the foodie in you.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
It's only July but the South Korean drama scene is brimming with action and adrenalin.
Ahead of England's World Cup clash in Mexico, discover the remarkable 200-year-old story of how Cornish miners introduced football and the famous Cornish pasty to the country, shaping Mexico's sporting and cultural identity.
'It's very easy for people to say, 'She got work because of her connections. What they don't see is the number of rejections I went through. Even if someone helps you get your first opportunity, you can't sustain a career unless you know your craft. I wanted people to hire me because they believed in my work, not because I was related to someone.'
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
"Chai, chai!" How often we have heard that call. If May 21, International Tea Day needs a celebration, it ought to be in India. Tea is woven into the rhythm of our lives.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Three desserts come together in one delicious offering.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
