Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Celebrate Pongal with this delightful recipe.
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.
Sona Bahadur's Goa currython yielded interesting results.
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.
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.
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.
Two special dishes to include in your Onam feast.
Padma Lakshmi cooked Tamarind Rice. What would be your choice?
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.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A South Indian curry bursting with spice and tanginess.
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.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Stop frying your masala fish. Eliminate excess oil by baking it.
'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!'
Winters call for a heartening rasam made from this healthy legume.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Dive into Malaysia's vibrant food culture with this delicious coconut milk-infused rice dish served with a bunch of accompaniments.
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.
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
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.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
Beetroot Rasam is a great soup for a chilly day or may be relished with steamed rice and poriyal/upperi/bhaji.
'It is in the form of the nava shaktis that Durga or Adi Shakti lives inside everyone.'
The heat of the spices in the rasam will make you sweat out the cold.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
An encyclopedia to the best Durga Pujo eating.
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