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.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
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.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Red chillies are not at all hot these days if the dwindling price of the commodity is of any indication.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Red Chillies Entertainment, owners of Kolkata Knight Riders team, on Saturday paid the Kolkata Municipal Corporation (KMC) Rs 10 lakh as amusement tax, KMC sources said.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
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.
Director Shaji Kailas' latest venture Red Chillies starring Mohanlal depends more on technical slickness than substance and fails to lure us.
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
This tadka for pointed gourd takes it to another level taste-wise.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
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.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
'Kartavya is a story of a cop in a situation where both the outside world and the inside world are collapsing.'
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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.
Try this delicately-spiced simple alu recipe from Bihar.
The Delhi High Court has permitted IRS officer Sameer Wankhede to move a court in Mumbai with his defamation lawsuit against Shah Rukh Khan's Red Chillies Entertainment over the web series "The Ba***ds of Bollywood."
Indian investigators are tracing the supply chain of a US-manufactured GoPro camera found with Lashkar-e-Taiba terrorists, revealing a potential external logistics network supporting terror outfits in Jammu and Kashmir.
'Right now, people may see it (my youthful face) as an advantage, but behind it there have been many years of struggles and disadvantages -- like being bullied -- which shaped me more than anything else.'
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
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.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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