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.
An introduction to the mellow flavours of Mizo cuisine.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stunning book on the Kumbh. And a recipe.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Andhra recipes for palate-pleasing pappu or dal.
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.
Winters call for a heartening rasam made from this healthy legume.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Why eat simple when you can try something royal?
Tomatoes, before they ripen, make a great sabji.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Plan a nutritional treat for your bachhas on Children's Day.
Stop frying your masala fish. Eliminate excess oil by baking it.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Jazz up your summer lunch plate with this tangy potato curry.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Spiced up pureed fresh corn in a kickass street food from Indore.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Drizzle some chilly sauce or tomato ketchup for added flavour.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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