Karuveppilai Puli Sadam is a delicious South Indian rice dish with a wonderful balance of tangy, spicy and aromatic flavours.
President Droupadi Murmu hosted Swiss President Guy Parmelin at a banquet featuring exquisite delicacies from Jammu and Kashmir and Ladakh. The curated menu highlighted unique regional ingredients and culinary traditions, serving as a cultural exchange alongside significant bilateral discussions on trade, migration, nuclear energy, and defence.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Monsoon Clouds+Food Cravings=Pakora Time. Yay! While onion and potato bhajiyas often steal the spotlight, a humble vegetable can make an equally delicious fritter -- the eggplant, whuch we call baingan or brinjal.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
The bold-tasting spice hing or asafoetida is a gum resin, famously nicknamed stinking gum thanks to its strong sulphur-like smell. Derived from the roots of the Ferula asafoetida plant, that grows in places like Afghanistan and Iran, the intriguing-looking crystalline substance is also considered a kitchen superstar for its health benefits, according to Healthline.
Many of us consume genetically modified (GMO) foods without even realising it. Which leads to an important question -- how can we protect ourselves from food adulteration and misleading claims? asks Nikita Garg, nutritionist and founder of Entech Wellness.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Getting hold of a recipe requires a skill even James Bond cannot master.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
This tadka for pointed gourd takes it to another level taste-wise.
The Recipe for a North Indian yoghurt-chawal.
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.
Cook your summer weather sabzis before the season goes.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
The Uttar Pradesh government's 'One District One Cuisine' initiative, aimed at promoting local delicacies, has drawn criticism for omitting several iconic non-vegetarian dishes closely associated with the state's districts.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
A Bombay shaadi with singing, dancing, prayers and great food!
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
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.
