Cucumber Tambuli is a cooling dish from Karnataka.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
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.
An easy, cheesy recipe you must try this monsoon.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
The perfect Sunday recipe. Note: It's cooked in mustard oil.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
It took years and years to bump into a green banana and learn how to eat it.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
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.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
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.
Arm yourself with these two salads this summer.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Gudi Padwa recipes for the foodie in you.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
A favourite breakfast food or snack with your chai.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
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.
