Chef Sabyasachi Gorai proves how delicious meat-free meals can be by filling in crisp tacos with juicy pulled plant-based meat, topped with fresh vegetables and Mexican flavours.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Millets add earthy richness to a soup, especially ragi.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Pears with roasted turnips does make an unusual, yummy soup.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
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.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Two special dishes to include in your Onam feast.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Andhra recipes for palate-pleasing pappu or dal.
Who would have guessed that hemp seeds could be so tasty?
Phirni can taste astoundingly good with nutritious black rice.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Little work, loads of flavour. That's why a sago pudding is the ideal dessert.
Designer Anusha Reddy took the audience at BTFW on a sightseeing trip -- they viewed mermaids, swans, herons, flamingos, hummingbirds.
This recipe is for those of you who like your mutton a little tangy and spicy.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
A piquant curry to jazz up steamed rice. Have it with papad.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Here's a simple recipe or breakfast or as an evening snack at home.
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
