Make your chai time exciting with deep-fried kachcha kela fritters!
Here's a simple recipe or breakfast or as an evening snack at home.
This humble sabzi makes for a nutritious meal with warm rotis.
Turn your leftover chapattis into a hearty snack.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
November is the start of the soup season in India. A bowl of garam garam soup is the just the way to kick off an evening.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
Adding greens to your dal transforms it into to the best companion for your rice.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
An appetiser or meal far tastier than tandoori chicken.
This simple chutney can be served with kebabs and other starters.
Make use of Shimla mirchis in the tastiest of ways.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
A soupy, spicy, tasty soul-warmer to light up monsoon days.
An easy recipe for a mid-week meal.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
Date palm jaggery and tapioca go into making this delicious pudding.
Three splashy cocktails to knock your guests' socks off.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Paneer lovers, here is a tasty addition to your weekend menu.
This delicious bowl of coconut milk kheer is hard to resist.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
A traditional drink for mercury impossible days.
This special Maharashtrian sweet is made by the CKP community just before Ganesh Chaturthi.
These kebabs on skewers or a super Sunday special.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Diwali Recipe: Shilpi's Makhane Ki Kheer
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