Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
Why can't tikkis be made with millets and makhana?
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Master making a stew from the North Eastern state.
Besides Karti Chidambaram, the Lok Sabha MP from Sivaganga, the CBI had named his alleged close associate and chartered accountant, S Bhaskararaman, Talawandi Sabo Power Ltd (TSPL), a subsidiary of Vedanta, and Mumbai-based Bell Tools, through which bribes were allegedly routed.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
An introduction to the mellow flavours of Mizo cuisine.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Two special dishes to include in your Onam feast.
We ask chefs and home cooks for their rainy season specials.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Andhra recipes for palate-pleasing pappu or dal.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
'Nutrition is always higher when you consume fresh food. Whether it's heated, boiled, frozen or microwaved, some nutrient depletion always happens' says Dr Rajeshwari Panda.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Enjoyed best during Raja, it's a unique dessert from Odisha.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
