A rustic spin on your favourite Palak Paneer.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
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.
Two special dishes to include in your Onam feast.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
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.
An introduction to the mellow flavours of Mizo cuisine.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
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.
Andhra recipes for palate-pleasing pappu or dal.
We ask chefs and home cooks for their rainy season specials.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Sona Bahadur's Goa currython yielded interesting results.
A silky, creamy dessert made from milk and cream that melts in the mouth.
A stunning book on the Kumbh. And a recipe.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
'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.
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.
"Be very kind to yourself. Start with small things. If you really want to do it, nothing is going to stop you." Mumbai based, 26-year-old Aayushi Tailor shares her weight loss journey in a candid chat with Rediff's Rishika Shah.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
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.
Presenting the most-viewed recipes this year.
The recipe for Indian higher education institutions to succeed in the global markets is excellence in academics, promoting contemporary socially relevant material, and enabling individuals (learners) to realise their full potential, suggests N Ravichandran.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
'Zarine spent her last autumn this year with my sister in Kashmir.' 'There, almost as a gentle premonition, Zarine said to my sister, "When I go, let my ashes be scattered across this valley".'
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
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.
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