Will you try the actor's version of the popular Mumbai street-side snack?
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Time to surprise your family and friends with a really unusual dessert.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Adding greens to your dal transforms it into to the best companion for your rice.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
These hot and crispy vadas are perfect with hot chai.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
An appetiser or meal far tastier than tandoori chicken.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Bored of rava upma? Try this savoury pancake recipe.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
This dish is for fans of creamy, coconut milk-based soups.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
Make your chai time exciting with deep-fried kachcha kela fritters!
Give a healthier and tastier upgrade to your regular thalipeeth.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
It's one big bowl of crunchy goodness.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
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