Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
You would be surprised how wonderful homemade Pav Bhaji tastes and you can monitor the salt and butter.
Hot weather calls for bringing on the salads, colder the better.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
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.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
A Bombay shaadi with singing, dancing, prayers and great food!
A stunning book on the Kumbh. And a recipe.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
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.
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.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Pulaus can gussy up a meal, especially when you are having guests over.
Edamame + truffle oil + basmati rice = an exquisite combo.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Strawberries, rum, whipped cream and more -- what better way to welcome Valentine's Day?
The lowly kadu is promoted to an awesome pumpkin soup.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
A healthy meal for either breakfast or lunch or sometime in between.
A one-pot meal packed with nutrition and taste.
Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.
This favourite Holi dish can be made without deep frying the baras or bhalles.
Zelda Pande shows you how to make curd from scratch.
Apples when stuffed, baked, and gussied up with a rum salted caramel syrup and ice cream, taste sublime.
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Perfectly crisped kale leaves is a great snack or side.
This simple kind of upma, made from cracked wheat, is a great beginning to a day.
You'll be spoilt for choices with these varieties.
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