Sona Bahadur's Goa currython yielded interesting results.
A stunning book on the Kumbh. And a recipe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
'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.
Presenting the most-viewed recipes this year.
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.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
"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.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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.
This delicious bowl of coconut milk kheer is hard to resist.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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.
Something light, refreshing and healthy at the beginning of the week.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
'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".'
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.
Incorporating millets into your breakfast is always a good idea.
Tomatoes, before they ripen, make a great sabji.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Tasty and filling, this soup is a bowlful of warmth on a winter evening.
This sweet is vegan, gluten-free and not very sugary.
A summer drink for combatting the heat.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Make a simple, delicious jaggery and suji halwa in your microwave.
The classical Middle Eastern snack gets a chicken twist.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
