These irresistible cookie creations are for gifting, sharing... or keeping all to yourself!
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
Hitesh Harisinghani's unusual Mutton Kheema recipe.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
Get cookie baking this Christmas! Make scrumptious cookies for the season
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Try out this drink on days when the heat is unbearable.
Cashews are a super wonderful addition to any Indian dish be it a meat curry, a sweet, pakodas or a paneer preparation. Come, learn how to do it.
Flavoursome and fragrant, this delicious coconut cream-infused curry with rice is the ultimate meal.
It's spicy, buttery and utterly delicious.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
This sweet is vegan, gluten-free and not very sugary.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
A healthy recipe with coriander seeds and nuts.
Date palm jaggery and tapioca go into making this delicious pudding.
Mango shrikhand with garam puri is a classic combo.
Diwali Recipe: Shilpi's Makhane Ki Kheer
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
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?
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.
This delicious bowl of coconut milk kheer is hard to resist.
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...
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.
A raseela aloo that incorporates nutritious drumsticks.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
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.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Investors who constantly hop between 'top-performing' funds often end up earning far lower returns than the very funds they invest in -- simply because they enter late and exit early. Best investors don't chase returns, they chase discipline, says Ramalingam Kalirajan.
