Andhra recipes for palate-pleasing pappu or dal.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Winters call for a heartening rasam made from this healthy legume.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Tomatoes, before they ripen, make a great sabji.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Why eat simple when you can try something royal?
Plan a nutritional treat for your bachhas on Children's Day.
Stop frying your masala fish. Eliminate excess oil by baking it.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
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.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Jazz up your summer lunch plate with this tangy potato curry.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Spiced up pureed fresh corn in a kickass street food from Indore.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Drizzle some chilly sauce or tomato ketchup for added flavour.
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.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
A recipe for starters for your weekend menu.
A quick side-dish that's a good addition to the dal-chawal combo.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
These kebabs on skewers or a super Sunday special.
An appetiser or meal far tastier than tandoori chicken.
This recipe is for those of you who like your mutton a little tangy and spicy.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
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