Golden, seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Two Kerala recipes to add to your Onam repast
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
More and more young people, short of time, on the go, opt to start their day with a nutrient-packed smoothie that they whizz up themselves or carry in a portable blender and press on when ready to sip it.
Give the classic Mumbai street-food favourite a delicious makeover with walnuts. Chef Varun Inamdar's Walnuts Chowpatty Bhel Puri brings together crunchy puffed rice, tangy chutneys, and walnuts for an irresistible mix of flavours and textures.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
A decadent dessert pairing kataifi with dark chocolate and Turkish hazelnuts.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Give your cold coffee a delicious pep up with peanut butter!
This International Coffee Day, let's raise a mug to some delicious and rather unusual coffee drinks from India and around the world.
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
How do you turn a simple bagel into a hearty breakfast?
Crisp, juicy guava gets a Thai-inspired makeover in Chef Sarab Kapoor's refreshing salad.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
The crispy home-made snack goes well with a hot cup of chaaya, kaapi or kattan or black tea/coffee, says Divya Nair.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Easy Rawa Toast is not an Indian snack but it is not not an Indian snack either.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
Cook your summer weather sabzis before the season goes.
Sourdough bread, which is both yummier and healthier than regular bread, tastes far the best when baked at home.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
An easy, cheesy recipe you must try this monsoon.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
What happens when a festive Indian mithai meets booze and a cocktail shaker? The result is the indulgent Kesar Ghewar Martini. Inspired by the delicate flavours of ghewar, this creamy cocktail combines vodka with saffron-cardamom syrup, fresh lemon juice and rose water. A splash of chilled cream lends it a smooth richness, while saffron adds an elegant finishing touch.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
A sweet treat that pairs the smooth flavour of chocolate with the crunchy texture of hazelnuts.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
