These irresistible cookie creations are for gifting, sharing... or keeping all to yourself!
Cashews are a super wonderful addition to any Indian dish be it a meat curry, a sweet, pakodas or a paneer preparation. Come, learn how to do it.
Mumbai is known for its love affair with vadas -- hot, crisp, and utterly comforting. Here's a twist you'll love -- say hello to the Aloo Poha Vada!
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
rediffGURU Dr Deepa Suvarna, a pediatrician with 25 years of experience, debunks common myths related to health and nutrition of kids.
When kebabs are cooked with spiced rice the end product is a lovely piece de resistance.
Food blogger Siddhi Panchal shares her secret recipe.
Hummus can be made in an extraordinary number of ways. For World Hummus Day, we offer Chef Jens Muenchenbach's special layered Arabic variety, that incorporates yoghurt and nuts.
Make them with a golden-crisp exterior but jammy when you bite in.
To feel better on a chilly day, dine on this soul-warming veggie soup.
The 2025 Redefined Thar takes that phenomenal, rugged capability and wraps it in a shell of genuine usability. Rajesh Karkera/Rediff simply cannot stop raving about the offroad civilised beast.
Flavoursome and fragrant, this delicious coconut cream-infused curry with rice is the ultimate meal.
Turn your leftover chapattis into a hearty snack.
Homemade suhi can be as tasty as anything you can order at a restaurant.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Hitesh Harisinghani's unusual Mutton Kheema recipe.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Start your day with walnuts, chia, fruit. You can't go wrong.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
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.
Edamame + truffle oil + basmati rice = an exquisite combo.
This sweet that uses edible gum and nuts is a winter favourite.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
To defend their Asia Cup title, India must improve catching and find a steady middle order. Friday's dead rubber is a good chance to try these out.
A no-onion, no-garlic potato dish for Pitru Paksha.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
Winters call for a heartening rasam made from this healthy legume.
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?
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.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
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