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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
A silky, creamy dessert made from milk and cream that melts in the mouth.
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.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Andhra recipes for palate-pleasing pappu or dal.
We ask chefs and home cooks for their rainy season specials.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Presenting the most-viewed recipes this year.
Sona Bahadur's Goa currython yielded interesting results.
A stunning book on the Kumbh. And a recipe.
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.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
'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.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
This delicious bowl of coconut milk kheer is hard to resist.
"Be very kind to yourself. Start with small things. If you really want to do it, nothing is going to stop you." Mumbai based, 26-year-old Aayushi Tailor shares her weight loss journey in a candid chat with Rediff's Rishika Shah.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Something light, refreshing and healthy at the beginning of the week.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Incorporating millets into your breakfast is always a good idea.
The recipe for Indian higher education institutions to succeed in the global markets is excellence in academics, promoting contemporary socially relevant material, and enabling individuals (learners) to realise their full potential, suggests N Ravichandran.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Tasty and filling, this soup is a bowlful of warmth on a winter evening.
Tomatoes, before they ripen, make a great sabji.
A summer drink for combatting the heat.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
This sweet is vegan, gluten-free and not very sugary.
