This recipe of Hilsa malai curry is prepared without any onion, ginger or garlic and just tempered with nigella seeds and green chillies in mustard oil.
Little mini idlis stuffed with fresh veggies. Yum!
Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
His Namkeen Mutton is a slow-cooked Afghan-inspired recipe, tweaked for the Indian palate'
Crisp, juicy guava gets a Thai-inspired makeover in Chef Sarab Kapoor's refreshing salad.
Cucumber Tambuli is a cooling dish from Karnataka.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
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.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
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.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
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.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
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.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
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.
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.
'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.'
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
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.
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.
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.
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.
It took years and years to bump into a green banana and learn how to eat it.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
