This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
It took years and years to bump into a green banana and learn how to eat it.
This tadka for pointed gourd takes it to another level taste-wise.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Rishi Panchami Bhaji, also known as Rushichi Bhaji, is a traditional Maharashtrian and Konkan festive preparation made during Rishi Panchami, observed on the second day of Ganesh Chaturthi. The dish brings together seasonal vegetables, leafy greens and tubers, reflecting the simplicity and abundance of traditional cooking.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
A rustic spin on your favourite Palak Paneer.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
Two Kerala recipes to add to your Onam repast
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.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Many of us consume genetically modified (GMO) foods without even realising it. Which leads to an important question -- how can we protect ourselves from food adulteration and misleading claims? asks Nikita Garg, nutritionist and founder of Entech Wellness.
A creamy yoghurt relish that can be dished out in a jiffy.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
The Recipe for a North Indian yoghurt-chawal.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Pack a punch with this chutney that goes well with just about everything.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
An appetiser or meal far tastier than tandoori chicken.
Make your chai time exciting with deep-fried kachcha kela fritters!
Try this delicately-spiced simple alu recipe from Bihar.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
Sona Bahadur's Goa currython yielded interesting results.
