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.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
Food blogger Siddhi Panchal shares her secret recipe.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
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.
What's hot cuisine-wise in India? Here are the top 10 most searched recipes on Google in 2024...
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
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?
An age-old recipe for a savoury dish from Himachal Pradesh.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
This traditional pulao is a key part of any Bengali comfort meal.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Who would have guessed that hemp seeds could be so tasty?
"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.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
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.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Edamame + truffle oil + basmati rice = an exquisite combo.
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...
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.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Unresolved succession plans and informal ownership structures are fuelling bitter family fights across India's corporate boardrooms.
To feel better on a chilly day, dine on this soul-warming veggie soup.
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.
Homemade suhi can be as tasty as anything you can order at a restaurant.
Discover the wonderful variety of pulau dishes in this flavourful collection. Each type of rice preparation offers tradition, home-style goodness and loads of taste, of course, in every forkful.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Yet another one of India's wonderful flatbreads, this variety of thalipeeth, which contains protein and fibre-rich rajgira or amaranth, makes for a filling and appetising breakfast, discovers Hitesh Harisinghani.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
This sweet that uses edible gum and nuts is a winter favourite.
With hilsa prices soaring, when you do cook it you need the finest recipe.
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