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.
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.
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.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
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.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
'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,
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.
All about India's favorite summer beverage/dessert indulgences.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Edamame like you have never had before.
Arm yourself with these two salads this summer.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
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.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Gudi Padwa recipes for the foodie in you.
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.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
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.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
"If you are eliminating rice, oil, nuts or any food items which give you good nutrients, it becomes very difficult to manage the other nutrients which were supposed to come from that food item," explains Dr Rajeshwari Panda.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
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.
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.
A sweet pulao is a yum way to bring in Baisakhi.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
