Patanjali Foods Ltd on Thursday said food regulator FSSAI has directed the company to recall a specified batch of packed red chilli powder due to non-conformity with food safety norms. The Food Safety and Standards Authority of India (FSSAI) issued an order in this regard on January 13, the company said in a regulatory filing.
The teenage girl was sexually assaulted and three women were robbed of gold ornaments by two motorbike-borne unidentified persons when the victims were travelling in a car in the wee hours of Monday on a highway in Daund in Pune district, a police official said.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Monsoon Clouds+Food Cravings=Pakora Time. Yay! While onion and potato bhajiyas often steal the spotlight, a humble vegetable can make an equally delicious fritter -- the eggplant, whuch we call baingan or brinjal.
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.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
An okra dish with peanuts and sesame that will win you over in a jiffy.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
The attack took place outside the chief minister's chamber on the third floor when he was leaving for lunch.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Golden, seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Karuveppilai Puli Sadam is a delicious South Indian rice dish with a wonderful balance of tangy, spicy and aromatic flavours.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Delhi Police busted an adulterated spice manufacturing unit in Old Delhi's Khari Baoli, arresting a man and seizing around 801.88 kg of spurious ground spices and raw material.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
