Two special dishes to include in your Onam feast.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Spicy food needs a gentle friend. Enter the raita. It is really a tasty salad in creamy yoghurt, with crunch and mild flavours, to cool your palate and brighten your meal.
Chef Zubin D'Souza offers a simple, spicy, sexy way to serve luscious strawberries, which are just coming into season. He calls it Beriyon K Thal!
rediffGURU Dr Deepa Suvarna, a practising paediatrician with over 25 years of experience recommends simple lifestyle changes to improve your child's immunity, sleep and appetite.
You can't find a simpler, more palate-pleasing recipe than this South Indian-style yoghurt-rice ball preparation.
A Middle Eastern-Mediterranean-style chicken dish, Chef Khaled Abu sautes bite-size chicken pieces with mild spices, onions, garlic, tomatoes and finishes it with lemon, lemon zest, parsely and olives. It's an excellent match for a nut-garnished pilaf.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Who can say no to crisp, sweet carrots? And to boot they're brimming with nutrients, minerals, fibre, all while being low in calories.
These cute Walnut Ice Cream Bonbons, wrapped in a chocolate shells, topped with a crunchy sticky nuts are dessert that will delight everyone.
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
Pakoras are much celebrated in the monsoon. But who doesn't enjoy a plate of onion pakoras on any day of the week with a hot cuppa?
An introduction to the mellow flavours of Mizo cuisine.
The late Arthur J Pais mastered Chef Hemant Mathur's recipe for Tandoori Prawns. Succulent, tasty bites, they need to be charred perfectly.
Chicken lovers will certainly tuck into this fiery, yummy Maharashtrian curry by Manisha Kotian. Tender chicken pieces are simmered in a rich, spicy masala that's delightfully spiked with black pepper and kasuri methi.
Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.
Whip up a refreshing Greek Salad in just 5 minutes! Bursting with crisp cucumbers, juicy tomatoes, olives, red onions, and creamy feta. Light, healthy, and full of flavour.
Hitesh Harisinghani presents a sumptuous weekend special. Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
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.
This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa. A dish full of crunch and nutrition, it's light too.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Poha can be the way to centre of a cutlet and to the centre of your heart.
Manisha Kotian's CKP-style Vadi Che Sambar is like a warm hug straight from a traditional Konkan kitchen. Soft, melt-in-the-mouth vadis take a delicious dip in a tangy, spiced sambar.
An Indo-Chinese take on eggs, Hitesh Harisinghani makes Chicken Foo Yung, a delicious, healthy omelette with chicken and vegetables.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A look at how ice cream is eaten in different places all over the world.
With Lucknowi food in the global spotlight, it's time to make the elegant city's most famous dish Galouti Kebabs.
Chef Hiralal of the former Mumbai Khau Galli restaurant on how to put together runaway-popular Mumbai street food Bhel Puri.
We ask chefs and home cooks for their rainy season specials.
Andhra recipes for palate-pleasing pappu or dal.
Sona Bahadur's Goa currython yielded interesting results.
A zesty and mouth-watering paneer recipe that will woo your tastebuds.
Tender chicken, couscous and the nutty richness of walnuts come together in a protein-packed recipe that is as healthy as it is yummy.
Chicken Soup is everyone's favourite. To it Reshma Aslam adds sweet corn to rustle up a soup that's delicately-flavoured yet filling -- ideal for cosy evenings.
South India's favourite breakfast has won hearts across the country. A day can't get any better if you start it with fluffy, feathery light, melt-in-your mouth idlis. There are a zillion ways to make idlis. Here's 10...
Hemasri Subramanian's Walnut Paneer Kebab is a delicious vegetarian treat -- the walnut provides the crispness and the paneer makes it luxuriously soft within.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
Cashews might be the preferred nut for Diwali sweets. But why not try walnuts? Equally tasty. And different.
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