Mango shrikhand with garam puri is a classic combo.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Diwali Recipe: Shilpi's Makhane Ki Kheer
A raseela aloo that incorporates nutritious drumsticks.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
This delicious bowl of coconut milk kheer is hard to resist.
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.
From Uttarakhand comes a simple, tasty meal.
Who owns a recipe, and should one fight over its origins?
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
Have some chatpata chaat is always fortifying.
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 recipe has a wonderful royal touch.
Nuts, whiskey, dark chocolate, milk chocolate, cream... Can anything be more wicked?
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.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
Go experimental while making your modaks! Try unusual stuffings and coverings.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
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?
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
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.
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.
Something light, refreshing and healthy at the beginning of the week.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
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.
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.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
You can make these cutlets in a microwave oven without compromising on their taste.
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.
Overripe bananas, fit for discarding, can make the most gorgeous addition to a chocolate cake.
An easy, simple breakfast or brunch, that goes well with toast.
