Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
The perfect Sunday recipe. Note: It's cooked in mustard 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.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
This is no ordinary Anjeer Ka Ice Cream!
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
A sweet pulao is a yum way to bring in Baisakhi.
Edamame like you have never had before.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
International Tiramisu Day is the perfect excuse to celebrate one of the world's most loved desserts, a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, it's also a dessert that welcomes creativity. This year, we're celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Pears with roasted turnips does make an unusual, yummy soup.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Millets add earthy richness to a soup, especially ragi.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Try this elegant adaptation of a traditional creamy Italian pasta.
It took years and years to bump into a green banana and learn how to eat it.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
