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.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Master making a stew from the North Eastern state.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
In which area of Indian life are women not running the show?
A rustic spin on your favourite Palak Paneer.
Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
Two special dishes to include in your Onam feast.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
rediffGURU Dr Deepa Suvarna, a practising paediatrician with over 25 years of experience recommends simple lifestyle changes to improve your child's immunity, sleep and appetite.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
An introduction to the mellow flavours of Mizo cuisine.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Andhra recipes for palate-pleasing pappu or dal.
We ask chefs and home cooks for their rainy season specials.
A silky, creamy dessert made from milk and cream that melts in the mouth.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Sona Bahadur's Goa currython yielded interesting results.
A stunning book on the Kumbh. And a recipe.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Presenting the most-viewed recipes this year.
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