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.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
Priyanka Arun cooks up spicy sprouts and fills them into baked pastry (maida) cups to make her spicy-sweet-chatpata Katori Chaat.
Reader Tanu Pathak shares this recipe of an unusual yet very sumptuous starter or snacks for Diwali.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
Have some chatpata chaat is always fortifying.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
It's time for some desi chaat with a burst of hatke flavours.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
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.
A chatpata chaat to make your tastebuds do a dance.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Delicious snacks, parathas made from sabudana.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Priyanka Arun sent us this recipe. You can share yours too!
Rediff reader Shailja Gonsalves sent us this nutritious chaat recipe. Do you have a healthy recipe to share? Email it to us!
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Delicious and simple tea-time recipes for your post-lunch hunger pangs.
Chef Saransh Goila shares a healthy and tasty recipe that you should try.
In the second part of a week-long series, we bring you a recipe from 'Is Wheat Killing You?' by renowned clinical nutritionist Ishi Khosla.
These hot and crispy vadas are perfect with hot chai.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Jerson Fernandes, executive chef of Novotel Goa Dona Sylvia Resort shares his special recipe.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
