The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
When kebabs are cooked with spiced rice the end product is a lovely piece de resistance.
Flavoursome and fragrant, this delicious coconut cream-infused curry with rice is the ultimate meal.
Make your New Year's Eve party unforgettable with these 10 tasty recipes!
Make them with a golden-crisp exterior but jammy when you bite in.
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.
Hummus can be made in an extraordinary number of ways. For World Hummus Day, we offer Chef Jens Muenchenbach's special layered Arabic variety, that incorporates yoghurt and nuts.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Make a simple, delicious jaggery and suji halwa in your microwave.
Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Hitesh Harisinghani's unusual Mutton Kheema recipe.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
Crispy, sweet chicken snacks for the new year countdown.
A simple microwave recipe that will provide treats for your home New Year bash.
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.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Real wealth isn't built on random bets; it's built on disciplined, guided portfolio strategies that can withstand market ups and downs, says Ramalingam Kalirajan.
Cake is the answer, no matter the question. Because a good day always ends with cake. Be it either a tiny delicious tidbit of a cupcake. Or an elegant, unfussy tea cake. Else maybe a drippy, triple-layered chocolate masterpiece. Learn how to make them all.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
Punjabi cuisine is one of India's most runaway popular. It's got an enormous following world over too. Who can resist khasta naans floating in makhan? Or creamy Butter Chicken? And the rich paneer delights? Or Dal Makhani?
Food blogger Siddhi Panchal shares her secret recipe.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Unresolved succession plans and informal ownership structures are fuelling bitter family fights across India's corporate boardrooms.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
"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.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
What's hot cuisine-wise in India? Here are the top 10 most searched recipes on Google in 2024...
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.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Love for pasta is growing by leaps and bounds in India, especially amongst younger generations. In Mumbai, for instance, there are roadside stalls on main thoroughfares selling Penne Alfredo and other types, as per their colourful menu banners. We are getting more experimental, although we need a little mirchi on whatever pasta we tuck into. A few select recipes for passionate pastawallahs...
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
An age-old recipe for a savoury dish from Himachal Pradesh.
Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
This traditional pulao is a key part of any Bengali comfort meal.
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