Make your chai time exciting with deep-fried kachcha kela fritters!
This dish is for fans of creamy, coconut milk-based soups.
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.
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.
It's one big bowl of crunchy goodness.
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.
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.
Give a healthier and tastier upgrade to your regular thalipeeth.
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
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Incorporating millets into your breakfast is always a good idea.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
France today increasingly resembles the Italy of the past, when governments fell with bewildering regularity, prime ministers came and went in rapid succession, and political instability became the norm rather than the exception, point out Krishnan Srinivasan and Manoj Mohanka.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
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.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
These delightful idlis are great for breakfast or nashta.
The most popular and typical antidote to India's brutal summer heat is buttermilk. And it takes many delicious forms across India.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
Diwali Recipe: Shilpi's Makhane Ki Kheer
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.
This sweet is vegan, gluten-free and not very sugary.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
