A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
World leaders often have simple tastes when it comes to food.
Andhra recipes for palate-pleasing pappu or dal.
In which area of Indian life are women not running the show?
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.
We ask chefs and home cooks for their rainy season specials.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
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.
This delicious bowl of coconut milk kheer is hard to resist.
Something light, refreshing and healthy at the beginning of the week.
Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
A summer drink for combatting the heat.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Tasty and filling, this soup is a bowlful of warmth on a winter evening.
The classical Middle Eastern snack gets a chicken twist.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Incorporating millets into your breakfast is always a good idea.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
This sweet is vegan, gluten-free and not very sugary.
This hot beverage is a great substitute for tea.
The simplest prasad you can offer Lord Ganesha.
Tomatoes, before they ripen, make a great sabji.
Egg drop soups are much loved, but can you refuse boiled eggs and tofu cut into pieces and simmered in a hot broth.
Sharjah-based food blogger Bethica Das shares her recipe for the classic Rajasthani rice-based dessert.
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.
A quick dessert that's creamy and yummy.
A recipe for starters for your weekend menu.
