Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Paya is considered one of the most special mutton delicacies. It happens to be rather nourishing too. Reshma Aslam cooks it up simply, with a few spices, simmering it for an hour and elevating the curry with milk.
How can a kebab be a kebab with no meat? Check out these 7 veg kebab recipes.
The food of the Mediterranean and the Middle East boasts delicious fare like falafel, several types of hummus, Baba Ghanoush, donar kebab -- recipes you will make on repeat.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Make your New Year's Eve party unforgettable with these 10 tasty recipes!
Chef Roopa Nabar comes up with a recipe for the holiday season, that's as delightful to look at as it is to eat.
rediffGURU Dr Deepa Suvarna, a practising paediatrician with over 25 years of experience recommends simple lifestyle changes to improve your child's immunity, sleep and appetite.
Who can say no to crisp, sweet carrots? And to boot they're brimming with nutrients, minerals, fibre, all while being low in calories.
Spicy food needs a gentle friend. Enter the raita. It is really a tasty salad in creamy yoghurt, with crunch and mild flavours, to cool your palate and brighten your meal.
One of the jewels of desi-Chinese cooking, especially for vegetarians, is Gobhi Manuchurian. Sheetal Mahurkar makes the deep-fried delights with cornstarch-coated crisp florets that have been cooked up in a chilly-capsicum-soy sauce.
Two special dishes to include in your Onam feast.
Chef Zubin D'Souza offers a simple, spicy, sexy way to serve luscious strawberries, which are just coming into season. He calls it Beriyon K Thal!
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
A Middle Eastern-Mediterranean-style chicken dish, Chef Khaled Abu sautes bite-size chicken pieces with mild spices, onions, garlic, tomatoes and finishes it with lemon, lemon zest, parsely and olives. It's an excellent match for a nut-garnished pilaf.
You can't find a simpler, more palate-pleasing recipe than this South Indian-style yoghurt-rice ball preparation.
These cute Walnut Ice Cream Bonbons, wrapped in a chocolate shells, topped with a crunchy sticky nuts are dessert that will delight everyone.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Pakoras are much celebrated in the monsoon. But who doesn't enjoy a plate of onion pakoras on any day of the week with a hot cuppa?
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
Chicken lovers will certainly tuck into this fiery, yummy Maharashtrian curry by Manisha Kotian. Tender chicken pieces are simmered in a rich, spicy masala that's delightfully spiked with black pepper and kasuri methi.
Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.
Whip up a refreshing Greek Salad in just 5 minutes! Bursting with crisp cucumbers, juicy tomatoes, olives, red onions, and creamy feta. Light, healthy, and full of flavour.
The late Arthur J Pais mastered Chef Hemant Mathur's recipe for Tandoori Prawns. Succulent, tasty bites, they need to be charred perfectly.
An introduction to the mellow flavours of Mizo cuisine.
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.
A look at how ice cream is eaten in different places all over the world.
Hitesh Harisinghani presents a sumptuous weekend special. Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.
This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa. A dish full of crunch and nutrition, it's light too.
Poha can be the way to centre of a cutlet and to the centre of your heart.
An Indo-Chinese take on eggs, Hitesh Harisinghani makes Chicken Foo Yung, a delicious, healthy omelette with chicken and vegetables.
Manisha Kotian's CKP-style Vadi Che Sambar is like a warm hug straight from a traditional Konkan kitchen. Soft, melt-in-the-mouth vadis take a delicious dip in a tangy, spiced sambar.
Sona Bahadur's Goa currython yielded interesting results.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
With Lucknowi food in the global spotlight, it's time to make the elegant city's most famous dish Galouti Kebabs.
Chef Hiralal of the former Mumbai Khau Galli restaurant on how to put together runaway-popular Mumbai street food Bhel Puri.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
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