Tandoori is always a winner, especially if it's simple and speedy.
A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A stir-fried preparation with gourd and Bengal gram.
The new menu, unveiled on Tuesday, includes beloved dishes such as egg biryani, pulav, dal payasam, soya dry curry, and nutri laddus.
These crispy masala vadas are called Chattambade in Karnataka.
Take a delicious and simple comfort meal like Dal-Chaval and elevate it to a gourmet meal with plating technique and a few surprise ingredients.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Get transported to Bengal with this simple, yum meal.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
This classic Maharashtrian dish is made without onions.
Drumstick leaves is widely used in many South Indian recipes.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Edamame + truffle oil + basmati rice = an exquisite combo.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
A no-onion, no-garlic potato dish for Pitru Paksha.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
The burst of cheese will take these parathas to another level.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
Delicious snacks, parathas made from sabudana.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
This special Maharashtrian sweet is made by the CKP community just before Ganesh Chaturthi.
Who would have guessed that hemp seeds could be so tasty?
It pairs beautifully with just dal and rice.
These healthy small bites can be either boiled or steamed and then stir fried.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
