Who knew Egg + Coffee would make such a stunning pairing!
The protein-rich dal goes well with baafle that's deep-fried in ghee.
Here's a simple recipe or breakfast or as an evening snack at home.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
An appetiser or meal far tastier than tandoori chicken.
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.
Make use of Shimla mirchis in the tastiest of ways.
An easy recipe for a mid-week meal.
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
This simple chutney can be served with kebabs and other starters.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Three splashy cocktails to knock your guests' socks off.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
Paneer lovers, here is a tasty addition to your weekend menu.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Date palm jaggery and tapioca go into making this delicious pudding.
A traditional drink for mercury impossible days.
These kebabs on skewers or a super Sunday special.
This delicious bowl of coconut milk kheer is hard to resist.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
Spiced up pureed fresh corn in a kickass street food from Indore.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Before winter ends, it's time to give undhiyu a try!
It's time for some desi chaat with a burst of hatke flavours.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Craving for a traditional Maharashtrian breakfast that's delicious and healthy?
You can make this milky paneer dish in less than 30 minutes!
