Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
A recipe for starters for your weekend menu.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
A quick side-dish that's a good addition to the dal-chawal combo.
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.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
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.
These kebabs on skewers or a super Sunday special.
An appetiser or meal far tastier than tandoori chicken.
Paneer lovers, here is a tasty addition to your weekend menu.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
This easy, tasty pulau can be cooked in 15 minutes.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
Turn your leftover chapattis into a hearty snack.
Refreshing salads lick the summer heat.
Chilas or kuttu ka aatta pancakes stuffed with vegetables is a fasting treat.
You can make these cutlets in a microwave oven without compromising on their taste.
It's one big bowl of crunchy goodness.
Two interesting starters for a rainy day.
Delicious snacks, parathas made from sabudana.
Treat yourself to Mumbai's favourite street food with a simple homemade recipe by Nadiya Sarguroh.
Serve them as a teatime or cocktail snack or a yummy side to a special meal.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
A piquant curry to jazz up steamed rice. Have it with papad.
Navi Mumbai based food blogger Manasi Sadarangani shared this simple recipe you can try making with leftover rotis.
This flavoursome curry is everything you would want on a lazy week night. Try it!
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
It's time for some desi chaat with a burst of hatke flavours.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Try a very unusual version of chicken cooked in a bamboo stem steamer.
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