Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
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.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
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.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
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.
All about India's favorite summer beverage/dessert indulgences.
Arm yourself with these two salads this summer.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Edamame like you have never had before.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Gudi Padwa recipes for the foodie in you.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
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.
A sweet pulao is a yum way to bring in Baisakhi.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
IRCTC is expanding its payments arm, IRCTC Payments, to handle transactions across its ticketing platform and tap government clients, aiming to scale its annual payment processing to approximately 1 trillion.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Pears with roasted turnips does make an unusual, yummy soup.
'It is a tradeoff between convenience and fraud prevention.'
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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