Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Millets add earthy richness to a soup, especially ragi.
A Bombay shaadi with singing, dancing, prayers and great food!
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Pears with roasted turnips does make an unusual, yummy soup.
Try this delicately-spiced simple alu recipe from Bihar.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
When her parents insisted Rajini Bhargava pursue an MBA, she presented them the idea of investing in a food truck.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
As the sun sets in a riot of colours during the days of Ramzan, the call to prayer is heard and Indian streets are transformed into places of both faith and feasting.
'Why are the political leaders saying everything is normal?'
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
In which area of Indian life are women not running the show?
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
A favourite breakfast food or snack with your chai.
Let us start with ourselves. If we can reduce our LPG consumption by half, the problem is solved. Reduce wastage. Alter eating styles. Diversify methods of food preparation, suggests Vice Admiral Biswajit Dasgupta (retd).
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Don't respond immediately. Take two slow breaths before you start speaking. Even a few seconds of peace can prevent the situation from escalating, says rediffGURU Kanchan Rai, founder of the Let Us Talk Foundation.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Of the donations, 48% is in kind -- such as food, clothing, or other household goods -- followed by cash (44%) and volunteering (30%) with non-profits, religious institutions, or community groups.
'The past week has felt a little different for many of us because of conflicts happening in the world. There is a sense of disturbance everywhere. 'But even during such times, I feel hopeful that everything will become better soon. 'One of the main reasons I feel this hope is my mother.'
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Nothing uplifts a winter evening like soup.
'Nobody explained why. After that there was panic buying, there was hoarding -- and then nothing reached us.'
Devanshi Patel turned her passion for storytelling and celebrations into Shreem Events, one of India's sought-after wedding planning companies.
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