Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
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.
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.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
An introduction to the mellow flavours of Mizo cuisine.
Sona Bahadur's Goa currython yielded interesting results.
A stunning book on the Kumbh. And a recipe.
'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.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
We ask chefs and home cooks for their rainy season specials.
"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.
Andhra recipes for palate-pleasing pappu or dal.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
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 silky, creamy dessert made from milk and cream that melts in the mouth.
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.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
'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".'
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.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Investors who constantly hop between 'top-performing' funds often end up earning far lower returns than the very funds they invest in -- simply because they enter late and exit early. Best investors don't chase returns, they chase discipline, says Ramalingam Kalirajan.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Presenting the most-viewed recipes this year.
rediffGURU Dr Deepa Suvarna, a pediatrician with 25 years of experience, debunks common myths related to health and nutrition of kids.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
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.
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