A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
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.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
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.
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.
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.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
'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.
An introduction to the mellow flavours of Mizo cuisine.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Two special dishes to include in your Onam feast.
'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.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
We ask chefs and home cooks for their rainy season specials.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
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.
Enjoyed best during Raja, it's a unique dessert from Odisha.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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