Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
A favourite breakfast food or snack with your chai.
Gudi Padwa recipes for the foodie in you.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A Bombay shaadi with singing, dancing, prayers and great food!
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Why can't tikkis be made with millets and makhana?
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
An introduction to the mellow flavours of Mizo cuisine.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
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.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances