Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
A different kind of dish to add to your Diwali menu.
Rediff reader Reshma Aslam tells us how to prepare on of the most preferred breakfast dishes in India.
Do you have an interesting fasting recipe for Navratri? Share your favourite recipes with us!
Chef Kalia Murthy, chef de cuisine, Elior India shares two healthy recipes for Navratri.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
The actor gave a twist to the famous Maharastrian sabudana khichdi.
A warm bowl of any of these khichdis are perfect for a light supper.
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, breaks down the nutritional value of some of India's most loved breakfast options.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Share your recipes with us and we'll publish it for you.
These dosas are an excellent meal for Shravan.
Every home across India makes khichdi and it still isn't as celebrated as it should be.
Find comfort in this quick and yum poha and mung dal khichdi.
What's YOUR favourite Navratri food? Tell us!
What's YOUR favourite Navratri food? Tell us!
A look at what these film folk are doing these days.
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Share pics of what's in your lunch box and we'll publish the best responses.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Reshma Aslam tells us how to cook a healthy, relishing breakfast.
Reshma Aslam tells us how to give a twist to the traditional poha.
'It is in the form of the nava shaktis that Durga or Adi Shakti lives inside everyone.'
Reshma Aslam tells us how to prepare an ideal Indian breakfast.
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
Reshma Aslam tells us how to whip up a popular South Indian dish for breakfast.
Share your recipes with us and we'll publish it for you.
Hemangi and Prashant Nakwe's vegetarian thaali business is keeping them busy in the lockdown.
Here's how adding buckwheat flour to your meal can keep ailments at bay.
Sukanya Verma brings us everything we learned in this notorious year.
There's more to the cuisine than just vada pav and kanda poha.
Why starve while fasting when you can feast on these nutritious goodies?
In our special series revisiting great Hindi film classics, we look back at Prithviraj Kapoor, Raj Kapoor, Randhir Kapoor and Babita's 1971 film, Kal Aaj Aur Kal.
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