In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
A Bombay shaadi with singing, dancing, prayers and great food!
A favourite breakfast food or snack with your chai.
A 17-year-old student died after allegedly being physically assaulted by a group of juveniles in east Delhi's Trilokpuri area. Six juveniles have been apprehended in connection with the case.
Try this elegant adaptation of a traditional creamy Italian pasta.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
A rustic spin on your favourite Palak Paneer.
A stunning book on the Kumbh. And a recipe.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Why can't tikkis be made with millets and makhana?
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
An introduction to the mellow flavours of Mizo cuisine.
A video of the incident made rounds on social media, showing an overturned Thar on the ground, and an empty frame where the glass once was on the first floor.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
We ask chefs and home cooks for their rainy season specials.
West Bengal Chief Minister Mamata Banerjee claims a Bengali-speaking woman and her child were threatened in Delhi after an alleged assault. She urges Bengali migrant workers in BJP-ruled states to return to Bengal if harassed and questions the absence of central commissions in BJP-ruled states when atrocities occur.
An unusual preparation, this recipe can be made with homemade paneer and yoghurt.
Andhra recipes for palate-pleasing pappu or dal.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
The alleged incident took place around 6 pm on Friday after an altercation between the victim, who is in Class 9, and some other students, the police said.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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.
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.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
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