Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
How to make a satisfying comfort food from leftovers.
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?
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
To defend their Asia Cup title, India must improve catching and find a steady middle order. Friday's dead rubber is a good chance to try these out.
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.
Will you try the actor's version of the popular Mumbai street-side snack?
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Time to surprise your family and friends with a really unusual dessert.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Adding greens to your dal transforms it into to the best companion for your rice.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
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...
An appetiser or meal far tastier than tandoori chicken.
These hot and crispy vadas are perfect with hot chai.
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.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
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.
Bored of rava upma? Try this savoury pancake recipe.
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.
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.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
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.
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.
Do You Wanna Partner is frothy and funny without being loud or crude, which is something so many Indian comedies cannot manage, observes Deepa Gahlot.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
