Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
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.
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.
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.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Andhra recipes for palate-pleasing pappu or dal.
Presenting the most-viewed recipes this year.
We ask chefs and home cooks for their rainy season specials.
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.
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.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
This delicious bowl of coconut milk kheer is hard to resist.
Something light, refreshing and healthy at the beginning of the week.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
A stunning book on the Kumbh. And a recipe.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Sona Bahadur's Goa currython yielded interesting results.
Incorporating millets into your breakfast is always a good idea.
Tasty and filling, this soup is a bowlful of warmth on a winter evening.
A summer drink for combatting the heat.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
The classical Middle Eastern snack gets a chicken twist.
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.
'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 sweet is vegan, gluten-free and not very sugary.
Tomatoes, before they ripen, make a great sabji.
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.
This hot beverage is a great substitute for tea.
