Karuveppilai Puli Sadam is a delicious South Indian rice dish with a wonderful balance of tangy, spicy and aromatic flavours.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Two Kerala recipes to add to your Onam repast
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
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.
Try this delicately-spiced simple alu recipe from Bihar.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
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.
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.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Pears with roasted turnips does make an unusual, yummy soup.
Nothing uplifts a winter evening like soup.
Sona Bahadur's Goa currython yielded interesting results.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
We ask chefs and home cooks for their rainy season specials.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
This easy, tasty pulau can be cooked in 15 minutes.
To feel better on a chilly day, dine on this soul-warming veggie soup.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
November is the start of the soup season in India. A bowl of garam garam soup is the just the way to kick off an evening.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
A vegetable curry made using the signature vindaloo paste.
It's spicy, buttery and utterly delicious.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
This one-pot meal goes well with Boondi Raita.
