This simple chutney can be served with kebabs and other starters.
A great way to end an Indian meal, it's usually had during summer. But with mangoes still available in the market and raw mangoes usually available year round, you can give this refreshing drink a try.
Make this dessert the hero of your Diwali menu.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
It pairs beautifully with just dal and rice.
Traditionally thukpa is made with buckwheat noodles and flavoured with yak meat or dried fish.
Chef Varun Inamdar's recipe for Chitranna is mildly spiced, nourishing and can be eaten over a few days.
A different kind of dish to add to your Diwali menu.
Loaded with ghee, sugar and walnuts, this dessert is as sinful as it gets.
Absolute indulgence in a glass and the last mango recipe you must try as this mango season peters to an end.
Bhutte Ka Kees or stir-fried grated corn is a healthy, fast snack for tiffins, for after school or after work.
These two dishes will go beautifully with a festival weekend feast.
Welcome the festivities with these delicious delights.
Get ready to rustle up a banquet for your sibling on Raksha Bandhan.
This creamy, buttery gravy goes well with jeera rice or roti.
This yogurt channa dish requires no elaborate preparations.
These recipes are sure to delight your loved ones.
Special treats to celebrate your special bond.
This festive season, put on your apron and whip up exquisite, progressive desserts, MasterChef-style.
The hits and misses of the week.
Trade analyst Vinod Mirani gives us the weekly verdict.
This December has a lot in common with the Diwali of 2007!
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