Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
It had always been my dream to reach the Balkans someday and for a few days in hot August my wishes were granted.
We continue unveiling a series of exceptional recipes using avocados.
'They felt familiar and real. At the same time, people wanted to share this experience with their loved ones.'
An okra dish with peanuts and sesame that will win you over in a jiffy.
Make Chef Dinesh Mhatre's semolina flatbreads in 10 minutes with merely three ingredients.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Before the king of fruits takes its final bow of the season, a last delicious mango recipe courtesy Chef Neha Deepak Shah. A hat tip to the East, thickened coconut milk rice pudding is rolled up with mango slices.
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
Aditi Bose suggests a quick lunch recipe. Her easy stir fry Veggie Fried Rice bursts with flavour and colour.
Bold, spicy and steaming with wholesome veggies, this soup warms you up from the inside out.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Chicken and mushrooms come together, along with other veggies like broccoli, bamboo shoots, in Aditi Bose's classic Chinese entree, that makes a meal with fried rice.
MasterChef India 4 contestants, Pratibha Kochar and Bhakti Arora served up an Italian-style patty with creamy corn and a tomato sauce. Ideal recipe for guests.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
The holy month of Shravan, which is dedicated to Lord Shiva, is a time to stick to delicious, sattvik food. It should be vegetarian and often grain-free. Need recipe inspiration? Read on...
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Baby Prawns Or Jawla Chutney Along the coast, from Maharashtra to Mangalore, tiny dried prawns get dressed up with coconut, onions and more to become a spectacular relish. Recipe by Manisha Kotian.
It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.
This tadka for pointed gourd takes it to another level taste-wise.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
Explore India's love for kachoris in every form -- crispy, deep-fried and bursting with flavour. Here are 7 must-try variations that go beyond the usual, from classic favourites to innovative bites.
Sakhi Gokhale is the real surprise in Adkitta, who gives her most mature performance yet, cheers Mayur Sanap.
'If somebody is suggesting something sleazy, you need to take your decision and you know, leave from there.' 'No amount of work is more important than your dignity.'
The Recipe for a North Indian yoghurt-chawal.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
