Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Three desserts come together in one delicious offering.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
The amazing story of how a little known cheese from Ladakh stunned the world!
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
A favourite breakfast food or snack with your chai.
Nothing uplifts a winter evening like soup.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
All about India's favorite summer beverage/dessert indulgences.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Kagiso Rabada, the Gujarat Titans' fast bowler, has been impressed by Vaibhav Sooryavanshi's fearless six-hitting in the IPL. Rabada acknowledged Sooryavanshi's talent and X-factor, noting his fast hands and lack of fear.
We'd love to know about your mother too. What makes her truly special? What's that one memory that captures her spirit, her strength or even her quirks? Write in to us at getahead@rediff.co.in (Subject: Mother's Day) and share your story. Do mention your full name, your mother's full name and where you are from. Don't forget to share photographs -- your mother's, you with your mother...
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
