Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Discover the latest star-studded OTT releases this week, featuring Akshay Kumar's Welcome to the Jungle, Vijay's Jana Nayagan, and a diverse selection of regional and international films and series across major streaming platforms.
As India celebrates its 80th Independence Day, hotels and restaurants across Delhi and other states are rolling out a diverse array of special offerings. These include themed culinary festivals showcasing regional Indian cuisines, fusion menus, live music performances, and attractive discounts. From royal Wazwan feasts to contemporary global blends and staycation packages, establishments are providing unique experiences for patrons to commemorate the occasion over the long weekend.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
It took years and years to bump into a green banana and learn how to eat it.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
All about India's favorite summer beverage/dessert indulgences.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Food blogger Ramapriya Suresh shows you how to make a traditional pineapple pachadi or raita.
French beans cooked with dal, like -- how it's made in South India, specificlly Tamil Nadu -- is a tasty addition to a Sunday lunch menu.
Edamame + truffle oil + basmati rice = an exquisite combo.
'Modi's charisma may have weakened as last year's Lok Sabha poll results showed but in the eyes of the Sangh Parivar, it has not waned.' 'Minus a strong BJP government at the Centre for another decade and more, there is apprehension that an anti-Hindutva government could reverse many of the ideological gains that the Modi dispensation has achieved through its three terms,' points out N Sathiya Moorthy.
Unresolved succession plans and informal ownership structures are fuelling bitter family fights across India's corporate boardrooms.
A finger-licking dish of crabs and moringa leaves.
Try this refreshingly light and wholesome take on the Andhra tamarind gravy.
You are hooked on The Hunt: The Rajiv Gandhi Assassination Case from the first episode, applauds Syed Firdaus Ashraf.
An intriguing pulau that could be a great lunch fixture
Kerala Kootu is best enjoyed with steamed rice, but also goes well with rotis or crisp dosas.
Genslin Vinodh shares some special recipes from her hometown.
Bethica Das shares her special recipe for US Vice President Kamala Harris.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
A South Indian curry bursting with spice and tanginess.
This rare dish derives its name from 'vetrilai', the Tamil word for betel leaf.
Prepare it fresh and serve it on the same day.
The ultimate guide to the best festive spread ever!
This simple dish of raw banana can be enjoyed with rasam and rice.
Diwali is a season in India for sweet-making. A treasure of traditional Diwali recipes from all corners of our India.
Two South Indian recipes to be served with rice.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Atlee gives temporary relief from reality, by blinding us into a make-believe world where the perfect family hero and messiah makes the world a safer and equal place for all, explains Divya Nair.
Journalist and founder at Northeast Odyssey, Hoihnu Hauzel shares her recipe. You can share yours too!
Rediff reader Annapoorni shares a dessert recipe she learned from her mother Dr D Leela Devi.
Tell us how you are preparing for the harvest season.
Check out all the recipes you, our dear readers, sent us on this interactive map! :-)
