Do you know suddenly why India's toffees are the toast of the town?
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
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
The vegetarian section at a Bengali wedding is always lonely, but here are some popular Bengali veg dishes that can give mutton, prawns and fish, a run for their money.
All about India's favorite summer beverage/dessert indulgences.
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.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
When it's not spouting excessive maths jargon -- algorithm alone is uttered a zillion times -- too many characters with too little context crowd the scenes and turn Maa Ka Sum into a slog, observes Sukanya Verma.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
How Bollywood stunners seize summer in all its chikankari glory.
Discovering the stunning land of breathtaking temples.
Pears with roasted turnips does make an unusual, yummy soup.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
If Valentine's is for couples, Galentine Day's is for the girls who make life actually fun.
Who said nightwear has to be boring old tees and faded pyjamas? Pyjama parties, girls' nights and sleepovers are the perfect excuse to dress down in the best way.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
A look at how ice cream is eaten in different places all over the world.
A Bombay shaadi with singing, dancing, prayers and great food!
We looked back at the 10 Recipes Rediff Readers Loved Most.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Sona Bahadur's Goa currython yielded interesting results.
The highly-popular hazelnut-chocolate paste that some have by the spoonful, from the bottle, and others have on toast is a wonderful surprise ingredient in many a treat.
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
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
TasteAtlas, the online international food guide, has announced its cuisine awards for 25/26.
A stunning book on the Kumbh. And a recipe.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
The beautiful twinkling Christmas markets that come up across the world, as December begins, allow you to step into the magic Christmas.
Where are the best places to get vegan food in the world?
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.
Cashews are a super wonderful addition to any Indian dish be it a meat curry, a sweet, pakodas or a paneer preparation. Come, learn how to do it.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Create a shrikhand using dragon fruit and enjoy the awesome results.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
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