The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
It pairs beautifully with just dal and rice.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Green Tomato Days are here. Make the most of them.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
It is not just taste, chutneys can act as a detox agent and soothe your tummy too!
Why can't tikkis be made with millets and makhana?
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Parliament introduces a new 'Health Menu' featuring millet-based dishes, salads, and lean protein options to promote healthier eating habits among lawmakers, officials, and visitors.
Tomatoes, before they ripen, make a great sabji.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Presenting the best food pics shared by our readers this week. You can share yours too!
'Durga Puja is also a time to catch up on the gossip and when the girls of the family get together it's a beautiful feeling that is hard to describe.'
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Here are interesting variations you can try.
Have some chatpata chaat is always fortifying.
Mini Ribeiro gets top chefs to share the best chutney recipes.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
It's time for some desi chaat with a burst of hatke flavours.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
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