Start your day with walnuts, chia, fruit. You can't go wrong.
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
Winters call for a heartening rasam made from this healthy legume.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
The mango season is upon us and in India 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.
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.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier?
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
Several ingredients make Goan food deliciously stand apart: Very fresh seafood. The use of organic vinegars and sometimes feni (the typical Goan liquor) too. Grated coconut. Signature masala pastes. Many types of meat.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
Turn your leftover chapattis into a hearty snack.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
A no-onion, no-garlic potato dish for Pitru Paksha.
The most popular and typical antidote to India's brutal summer heat is buttermilk. And it takes many delicious forms across India.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
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...
Get cookie baking this Christmas! Make scrumptious cookies for the season
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Our sweets feature now often on international food sites. The New York Times carry their recipes frequently. So does BBC Food. Cook's Illustrated made Indian sweets their cover feature late last year. TasteAtlas highlighted kulfi and rasgullah places. World over folks are discovering just how delicious our sweets are -- so creamy, so milky, so enjoyable.
Have you ever tried tossing up a simple chickpea salad with a wine and apple cider dressing? It bumps it up to the gourmet category.
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