As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
These crispy masala vadas are called Chattambade in Karnataka.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
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.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Can you resist these crispy snacks?
The heat of the spices in the rasam will make you sweat out the cold.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
An encyclopedia to the best Durga Pujo eating.
Rediff reader Vishaka Damwani sent us these amazing videos of street food recipes you can make at home.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
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Mumbai-based culinary expert, recipe developer and food curator Gita Hari shares recipes for Kamala Harris.
Reshma Aslam shares the recipes with us.
For the love of films... and larger-than-life food!
These bloggers are adding fresh flavours to India's vibrant street-food scene.
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