This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Three desserts come together in one delicious offering.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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
Divya Nair suggests five versatile ways to put your dosa batter to good use.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Try this elegant adaptation of a traditional creamy Italian pasta.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
World leaders often have simple tastes when it comes to food.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Chiraiya could have been a powerful, hard-hitting series but it ends up feeling scattered and emotionally uneven, observes Divya Nair.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
In which area of Indian life are women not running the show?
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Rasam is a tangy, peppery broth from South India. Often enjoyed over steamed rice, it's light, warming, and full of flavour.
Master making a stew from the North Eastern state.
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