Celebrate Pongal with this delightful recipe.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
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.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
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.
Sona Bahadur's Goa currython yielded interesting results.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Padma Lakshmi cooked Tamarind Rice. What would be your choice?
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A South Indian curry bursting with spice and tanginess.
Two special dishes to include in your Onam feast.
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.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
'So South Indian, it would be idli with... a really good sambar, and then north Indian -- probably any kind of tikka.' Hmm. You can take a girl out her mom's country, but you can't take the country out of the girl!'
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Dive into Malaysia's vibrant food culture with this delicious coconut milk-infused rice dish served with a bunch of accompaniments.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Stop frying your masala fish. Eliminate excess oil by baking it.
Winters call for a heartening rasam made from this healthy legume.
A vegetable curry made using the signature vindaloo paste.
A piquant curry to jazz up steamed rice. Have it with papad.
A tantalising mix of Bedgi chillies, coriander and tamarind, make the MasterChef winner's dish taste so heavenly.
These delightful idlis are great for breakfast or nashta.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
The customary naadan or home-cooked meal is rather memorable fare.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
Sasikala sharing her cell with co-accused and sister-in-law, J Elavarasi and another, slept on the floor and had tamarind rice in the morning.
'It is in the form of the nava shaktis that Durga or Adi Shakti lives inside everyone.'
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Beetroot Rasam is a great soup for a chilly day or may be relished with steamed rice and poriyal/upperi/bhaji.
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