Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
It had always been my dream to reach the Balkans someday and for a few days in hot August my wishes were granted.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
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.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
This tadka for pointed gourd takes it to another level taste-wise.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
The Recipe for a North Indian yoghurt-chawal.
With the cricket fever taking over the country, it is time to ramp up our snack game too!
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
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!
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Sakhi Gokhale is the real surprise in Adkitta, who gives her most mature performance yet, cheers Mayur Sanap.
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.
'If somebody is suggesting something sleazy, you need to take your decision and you know, leave from there.' 'No amount of work is more important than your dignity.'
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
This is no ordinary Anjeer Ka Ice Cream!
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Zesty, spicy, tasty recipe to try this monsoon.
The Lemony Gin Sgroppino is light and crisp. For it Hendrick's Gin is married with fresh lime, spiked with elderflower cordial and gets a sparkling soda finish.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
