Durga Puja celebrations cannot be complete without serving this traditional Bengali mutton dish.
A great way to end an Indian meal, it's usually had during summer. But with mangoes still available in the market and raw mangoes usually available year round, you can give this refreshing drink a try.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
A summer drink for combatting the heat.
An especially yum falafel recipe that your children will love.
Jackfruit curry is an unsual dish to make and keeps both vegetarians and non-vegetarians happy.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
You'll be spoilt for choices with these varieties.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Treat yourself to Mumbai's favourite street food with a simple homemade recipe by Nadiya Sarguroh.
This flavoursome curry is everything you would want on a lazy week night. Try it!
A recipe that works well for weekends and special occasions.
The classical Middle Eastern snack gets a chicken twist.
Sangita Agrawal's paneer bhurji is a quick-fix dinner with hot rotis.
It's time for some desi chaat with a burst of hatke flavours.
Edamame is high in protein, magnesium, folate and is a good source of fibre.
Before the monsoon begins, let your system stock up on enough panna.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Looking for party starters for New Year?
Do you know how to buy the best lady's fingers? Or choose the best cauliflower?
Impress your guests with this delicious sandwich.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Navratri is the time for music, folk dance and upwas food.
Inspired by Mumbai's famed Mohammed Ali road fare, Chef Shadab Ahmed's Minara Masjid Wali Gali Ke Shami Kebabs are soft, flavourful and cooked to perfection.
The addition of green tomatoes make this dish tangy and different, while the extra green chillies pep it up.
An Indian cuisine classic, this recipe uses everyday ingredients.
Bored of the regular chicken curry? Try this creamy version.
An adaptation of one of the signature dishes of Himachal Pradesh.
This favourite Holi dish can be made without deep frying the baras or bhalles.
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
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