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.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
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.
A rustic spin on your favourite Palak Paneer.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
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.
An introduction to the mellow flavours of Mizo cuisine.
In which area of Indian life are women not running the show?
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.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
A silky, creamy dessert made from milk and cream that melts in the mouth.
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.
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.
Presenting the most-viewed recipes this year.
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.
Andhra recipes for palate-pleasing pappu or dal.
Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
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.
This delicious bowl of coconut milk kheer is hard to resist.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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 summer drink for combatting the heat.
Tasty and filling, this soup is a bowlful of warmth on a winter evening.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
