An okra dish with peanuts and sesame that will win you over in a jiffy.
This tadka for pointed gourd takes it to another level taste-wise.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Rishi Sharma, 11 shows us his culinary skills.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
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.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
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.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
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.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
The Recipe for a North Indian yoghurt-chawal.
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.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
It took years and years to bump into a green banana and learn how to eat it.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Candice Pinto shows you how to make the classic lentil curry at home.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Cook your summer weather sabzis before the season goes.
On World Hypertension Day, Dr Anup Taksande, clinical director-cardiology and cardiac interventions at KIMS Hospitals, Thane, explains why you must think twice before reaching out for that pack of chips, sugar-free cereals or instant noodles.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Try this delicately-spiced simple alu recipe from Bihar.
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.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Readers have sent in a few more quick tiffin preparations that you can take to work each day.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
