Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
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..
Pears with roasted turnips does make an unusual, yummy soup.
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.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Gudi Padwa recipes for the foodie in you.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Arm yourself with these two salads this summer.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Millets add earthy richness to a soup, especially ragi.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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.
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.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
Three desserts come together in one delicious offering.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
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