Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Try this delicately-spiced simple alu recipe from Bihar.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
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.
We'd love to know about your mother too. What makes her truly special? What's that one memory that captures her spirit, her strength or even her quirks? Write in to us at getahead@rediff.co.in (Subject: Mother's Day) and share your story. Do mention your full name, your mother's full name and where you are from. Don't forget to share photographs -- your mother's, you with your mother...
All about India's favorite summer beverage/dessert indulgences.
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.
'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.'
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Why can't tikkis be made with millets and makhana?
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Create a shrikhand using dragon fruit and enjoy the awesome results.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Master making a stew from the North Eastern state.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
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.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
