Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Try this delicately-spiced simple alu recipe from Bihar.
'It is a tradeoff between convenience and fraud prevention.'
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Millets add earthy richness to a soup, especially ragi.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Nothing uplifts a winter evening like soup.
Try this elegant adaptation of a traditional creamy Italian pasta.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
As per www.rethinksugarydrink.org.au, this is the sugar content in your fave drinks...
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
A rustic spin on your favourite Palak Paneer.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A Bombay shaadi with singing, dancing, prayers and great food!
A soft, fruit-studded cake with crumble topping that turns golden as it bakes. You will find it impossible to stop at just one slice.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Sona Bahadur's Goa currython yielded interesting results.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
A favourite breakfast food or snack with your chai.
A stunning book on the Kumbh. And a recipe.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
