With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
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.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
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.
Sharada Ajmera will whip up this smoky delight for anyone who'd like to tuck into it.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
A simple recipe to make nachos canapes at home.
Here's a soup overflowing with flavours, textures and proteins.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
Go light before the festive mithai binge begins.
We're fully in winter mode and it's recommended you try out this traditional Gujarati dish with warm rotis and have a feast.
Fried eggplants cooked in a splendid thick curry.
Wonderful and comforting, this savoury cake can be the highlight of your weekend.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
Celebrate Thadri by rolling out this special Sindhi sweetbread.
A simple recipe for Bengali-style began bharta.
This light, tasty preparation can be eaten with ghee rice or even by itself.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Before winter ends, it's time to give undhiyu a try!
A fine alu curry for any mood or meal.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Treat yourself to this traditional preparation of mixed veggies cooked in spicy coconut gravy.
Traditional Italian fare made with eggplant, mozzarella and Parmesan cheese.
Executive Chef Dinesh Mhatre of Hilton Mumbai International Airport shares three signature Maharashtrian recipes.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
This Mother's Day, strengthen the bond of love with your mother over delicious delicacies.
