The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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.
'This tragedy will not be the last -- you shall witness another tomorrow, perhaps another the day after, and increasingly more.'
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
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.
The 2025 Redefined Thar takes that phenomenal, rugged capability and wraps it in a shell of genuine usability. Rajesh Karkera/Rediff simply cannot stop raving about the offroad civilised beast.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Presenting the most-viewed recipes this year.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Tomatoes, before they ripen, make a great sabji.
This delicious bowl of coconut milk kheer is hard to resist.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Make a simple, delicious jaggery and suji halwa in your microwave.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Do You Wanna Partner is frothy and funny without being loud or crude, which is something so many Indian comedies cannot manage, observes Deepa Gahlot.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Incorporating millets into your breakfast is always a good idea.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Something light, refreshing and healthy at the beginning of the week.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
France today increasingly resembles the Italy of the past, when governments fell with bewildering regularity, prime ministers came and went in rapid succession, and political instability became the norm rather than the exception, point out Krishnan Srinivasan and Manoj Mohanka.
A simple microwave recipe that will provide treats for your home New Year bash.
This sweet is vegan, gluten-free and not very sugary.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Crispy, sweet chicken snacks for the new year countdown.
Unresolved succession plans and informal ownership structures are fuelling bitter family fights across India's corporate boardrooms.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
An age-old recipe for a savoury dish from Himachal Pradesh.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Who would have guessed that hemp seeds could be so tasty?
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Why settle for one grain when you can start your day with multiple super-friendly grains.
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