Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Pears with roasted turnips does make an unusual, yummy soup.
Millets add earthy richness to a soup, especially ragi.
Arm yourself with these two salads this summer.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Try this elegant adaptation of a traditional creamy Italian pasta.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food 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.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
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.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
A favourite breakfast food or snack with your chai.
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.
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Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Try this delicately-spiced simple alu recipe from Bihar.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
All about India's favorite summer beverage/dessert indulgences.
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