We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Try this elegant adaptation of a traditional creamy Italian pasta.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
A favourite breakfast food or snack with your chai.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
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.
Nothing uplifts a winter evening like soup.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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