Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Edamame like you have never had before.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
A sweet pulao is a yum way to bring in Baisakhi.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
International Tiramisu Day is the perfect excuse to celebrate one of the world's most loved desserts, a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, it's also a dessert that welcomes creativity. This year, we're celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
"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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Pears with roasted turnips does make an unusual, yummy soup.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Gudi Padwa recipes for the foodie in you.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
The Pakistan Hockey Federation has replaced head coach Colin Batch with Manzoor ul Hasan, a move that has surprised players ahead of the FIH Pro Nations League and the World Cup.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Millets add earthy richness to a soup, especially ragi.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Arm yourself with these two salads this summer.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
