Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Turn your leftover chapattis into a hearty snack.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
Satisfy all your pasta cravings with this delicious vegan pasta!
Adding greens to your dal transforms it into to the best companion for your rice.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Spiced up pureed fresh corn in a kickass street food from Indore.
These kebabs on skewers or a super Sunday special.
Looking for party starters for New Year?
This classic Maharashtrian dish is made without onions.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Delicious snacks, parathas made from sabudana.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
Treat yourself to Mumbai's favourite street food with a simple homemade recipe by Nadiya Sarguroh.
A piquant curry to jazz up steamed rice. Have it with papad.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
A raseela aloo that incorporates nutritious drumsticks.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Andhra recipes for palate-pleasing pappu or dal.
An easy recipe for a mid-week meal.
Make use of Shimla mirchis in the tastiest of ways.
Two special dishes to include in your Onam feast.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A chatpata chaat to make your tastebuds do a dance.
Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
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