An interesting, colourful, snack to serve guests.
A parval or pointed gourd dish that's tangy and mustardy.
Chef Abinas Nayak uses rice and walnut in his recipe for Rice Coconut Laddoos to give this Indian sweet a special new taste.
The recipe to achieve super-smooth, creamy homemade hummus.
These dishes are perfect for either a fasting or a feasting menu.
The plum chutney bring depth of flavour to this dish.
This sweetened flatbread is made during festivals or as a weekend snack/breakfast.
Two unsual Indian desserts to brighten up your Holi celebration.
Make your celebrations more satisfying with this nutty gujiya.
Mango-inspired creations for your weekend brunch.
Try this glass of cooling cucumber buttermilk.
A beginner-friendly recipe for people who love sourdough.
Manasi Sadarangani shares a quick recipe.
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
A hearty filling vegetable soup made with simple ingredients.
The best summer foods of India
A tender, flavourful steak that's vegetarian.
Manasi Sadarangani shows you how to whip up a quick vegetarian pasta with local ingredients.
Kumudini Shetty's traditional recipes for Makar Sankranti.
This version of the Indian dessert features rose petals and gulkand or rose petal jam.
Begin winter mornings with a berry brekker.
Food blogger Ramapriya Suresh shows us how to make the perfect mutton gravy at home.
Two desserts that you can make easily at home.
Cottage cheese balls dunked in thickened, sweetened milk.
Cook up a batch of this healthy, low-calorie soup and serve it with crusty bread or chicken sandwiches.
Pick one of these three recipes shared by Mumbai food blogger Satyajit Kotwal.
A simple Estonian soup that's much tastier than you imagine.
Devi S from Ahmedabad shares the recipe.
These soups are filling, healthy and different.
The hint of saltiness about these delightful cupcakes make them an instant draw.
Delicious recipes from Executive Chef Merajuddin Ansari of the Four Points by Sheraton Navi Mumbai.
These healthy small bites can be either boiled or steamed and then stir fried.
Sachin Tendulkar loved the biryani so much that he wanted to have it the next day as well.
