Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
'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.'
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.
Create a shrikhand using dragon fruit and enjoy the awesome results.
A traditional homemade Bengali sweet, Rosh Bora is rarely found in sweet shops.
Why can't tikkis be made with millets and makhana?
A unique dessert to add to your Ganesh Utsav menu.
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.
A great breakfast option, they make for a tasty lunchbox meal as well.
This recipe is made with low-fat yoghurt and garnished with chopped nuts, saffron and dry rose petals.
Bethica Das offers a special version of the traditional Gujarati style Methi Nu Thepla.
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.
Paatra, a popular Gujarati snack, is also known as aloo vadi in Maharashtra and pathrode in Mangalore.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Phirni can taste astoundingly good with nutritious black rice.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This traditional pulao is a key part of any Bengali comfort meal.
Time to surprise your family and friends with a really unusual dessert.
Mango puree, chia seeds and sago make this an irresistible treat.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Using black rice in your idlis makes them more nourishing.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Spiced up pureed fresh corn in a kickass street food from Indore.
This recipe is for those of you who like your mutton a little tangy and spicy.
A quick side-dish that's a good addition to the dal-chawal combo.
Drizzle some chilly sauce or tomato ketchup for added flavour.
Presenting the most-viewed recipes this year.
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