The Pakistan Hockey Federation has replaced head coach Colin Batch with Manzoor ul Hasan, a move that has surprised players ahead of the FIH Pro Nations League and the World Cup.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Matthew Hayden cautions young cricketers against blindly copying Vaibhav Sooryavanshi's fearless batting style, backs Shubman Gill's consistency, and raises concerns over the future of bilateral ODI cricket amid the franchise boom.
It took years and years to bump into a green banana and learn how to eat it.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Arm yourself with these two salads this summer.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
A favourite breakfast food or snack with your chai.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Nothing uplifts a winter evening like soup.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
A soft, fruit-studded cake with crumble topping that turns golden as it bakes. You will find it impossible to stop at just one slice.
Try this elegant adaptation of a traditional creamy Italian pasta.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
