Sukanya Verma quizzes you to find out just how much you know about the movies.
The unusual location of the food stall has fuelled public concern over compliance with food safety and sanitation norms.
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Getting hold of a recipe requires a skill even James Bond cannot master.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
The AI-enabled system detects nine types of errors in the kitchens that are primarily responsible for unhygienic food on trains.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Maria Goretti details her journey of losing and rediscovering her identity, saying, 'After being home for so long, I think somewhere I lost myself. I had nothing.'
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
A recent SBI Economic Research report indicates that the significant gap between credit and deposit growth, currently over 530 basis points, is likely to persist if geopolitical risks and external supply shocks continue. However, an improvement in deposit growth is anticipated with inflows into foreign currency non-resident (bank) deposits.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
Sanjeev Kapoor, known for popularising Indian cuisine globally, has revealed that he will only allow his friend and acclaimed filmmaker Hansal Mehta to direct his much-anticipated biopic.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Businesses across sectors are positioning themselves to capitalise on the expected surge in demand.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Entire villages have been washed away, animals have been washed away. Whatever they had, everything is finished.'
The number of individuals reporting a gross total income of 100 crore or more in their income tax returns has quadrupled to 576 in Assessment Year 2025-26, up from 142 in AY 2021-22, according to data shared in Parliament.
The government plans to expand its central bank digital currency (CBDC)-based food subsidy programme to Chandigarh, Dadra and Nagar Haveli, and Daman and Diu by June, following its implementation on a pilot basis in Gujarat and Puducherry, official sources said.
'Control your A, B, C and D.' 'A is A1C, keep your A1C below 7 per cent.' 'B is blood pressure, so keep your blood pressure at 130/ 80 or at least below 140/ 90.' 'C is cholesterol. The bad cholesterol is the LDL cholesterol, and it should be kept below 100, preferably below 70 or 50.' 'D is discipline like diet, exercise, sleep, no smoking, etc.' 'People with diabetes who follow A, B, C and D can live up to even 100 years of age without any complications.'
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
With the cricket fever taking over the country, it is time to ramp up our snack game too!
