Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
'Ultimately, everything has to be shared. That's why you have that talent. To share it. Unless you share, it won't continue.'
Pears with roasted turnips does make an unusual, yummy soup.
Millets add earthy richness to a soup, especially ragi.
While the new Brezza keeps its tried and tested 1.5 litre NA engine, there is now an additional 1.0l turbo petrol unit with a 6-speed manual gearbox to tempt younger buyers, points out Somnath Chatterjee.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
It's only July but the South Korean drama scene is brimming with action and adrenalin.
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.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
'It's very easy for people to say, 'She got work because of her connections. What they don't see is the number of rejections I went through. Even if someone helps you get your first opportunity, you can't sustain a career unless you know your craft. I wanted people to hire me because they believed in my work, not because I was related to someone.'
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Arm yourself with these two salads this summer.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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 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.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A favourite breakfast food or snack with your chai.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
It took years and years to bump into a green banana and learn how to eat it.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
