Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
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.
Why can't tikkis be made with millets and makhana?
'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.'
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Create a shrikhand using dragon fruit and enjoy the awesome results.
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Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
All about India's favorite summer beverage/dessert indulgences.
Master making a stew from the North Eastern state.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Two special dishes to include in your Onam feast.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
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.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
A rustic spin on your favourite Palak Paneer.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
World leaders often have simple tastes when it comes to food.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
In which area of Indian life are women not running the show?
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.
