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.
This classic Maharashtrian dish is made without onions.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Why can't tikkis be made with millets and makhana?
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Tomatoes, before they ripen, make a great sabji.
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.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
From Uttarakhand comes a simple, tasty meal.
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.
This humble sabzi makes for a nutritious meal with warm rotis.
Delicious snacks, parathas made from sabudana.
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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A raseela aloo that incorporates nutritious drumsticks.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
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.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Drumstick leaves is widely used in many South Indian recipes.
Craving for a traditional Maharashtrian breakfast that's delicious and healthy?
This easy, tasty pulau can be cooked in 15 minutes.
This simple chutney can be served with kebabs and other starters.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
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