Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
Crisp, juicy guava gets a Thai-inspired makeover in Chef Sarab Kapoor's refreshing salad.
Try this Bengali dish of tender bottle gourd cooked with golden urad dal badis and a handful of spices,
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
Golden, seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.
An okra dish with peanuts and sesame that will win you over in a jiffy.
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.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
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.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Getting hold of a recipe requires a skill even James Bond cannot master.
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.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
Arm yourself with these two salads this summer.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Try this elegant adaptation of a traditional creamy Italian pasta.
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.
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.
Why can't tikkis be made with millets and makhana?
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Winters call for a heartening rasam made from this healthy legume.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A creamy yoghurt relish that can be dished out in a jiffy.
Have some chatpata chaat is always fortifying.
Tomatoes, before they ripen, make a great sabji.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
