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.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Two interesting starters for a rainy day.
Start your day on a great note with these crispy corn fritters.
In Bengali 'jhal' means spicy and 'muri' means puffed rice.
It's the Maharashtrian version of kadhi pakoras.
A stir-fried preparation with gourd and Bengal gram.
The love-affair between kappa and meen gets a fresh twist.
We bring you three delicious recipes to add some cheer to a dull, boring rainy day.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
This New Year's eve, party like a pro with these lip smacking recipes.
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
Make modern meals from ancient grains.
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