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!
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.
In the video she shared on Instagram, Gwyneth Paltrow started preparing her breakfast by making a batter with besan. She was then seen adding onions, tomatoes and grated ginger along with spices before mixing everything together.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Zesty, spicy, tasty recipe to try this monsoon.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Green Tomato Days are here. Make the most of them.
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.
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.
It is not just taste, chutneys can act as a detox agent and soothe your tummy too!
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.
On World Hypertension Day, Dr Anup Taksande, clinical director-cardiology and cardiac interventions at KIMS Hospitals, Thane, explains why you must think twice before reaching out for that pack of chips, sugar-free cereals or instant noodles.
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
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Why can't tikkis be made with millets and makhana?
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
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
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.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Presenting the best food pics shared by our readers this week. You can share yours too!
Tomatoes, before they ripen, make a great sabji.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Mini Ribeiro gets top chefs to share the best chutney recipes.
Here are interesting variations you can try.
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.
'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.'
