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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
It took years and years to bump into a green banana and learn how to eat it.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
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.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
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.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
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.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
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.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Why can't tikkis be made with millets and makhana?
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
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.
Create a shrikhand using dragon fruit and enjoy the awesome results.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
Try this delicately-spiced simple alu recipe from Bihar.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
