Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
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.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
We ask chefs and home cooks for their rainy season specials.
Winters call for a heartening rasam made from this healthy legume.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
This classic Maharashtrian dish is made without onions.
Two special dishes to include in your Onam feast.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
If the current situation prevails, exports to China could fall by 10-15 per cent. Meanwhile, even the prices of cotton, of which Gujarat is one of the leading producers, have taken a hit.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
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.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Tomatoes, before they ripen, make a great sabji.
From Uttarakhand comes a simple, tasty meal.
This humble sabzi makes for a nutritious meal with warm rotis.
Why can't tikkis be made with millets and makhana?
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Delicious snacks, parathas made from sabudana.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A raseela aloo that incorporates nutritious drumsticks.
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.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
