His Namkeen Mutton is a slow-cooked Afghan-inspired recipe, tweaked for the Indian palate'
Try this Bengali dish of tender bottle gourd cooked with golden urad dal badis and a handful of spices,
Crisp, juicy guava gets a Thai-inspired makeover in Chef Sarab Kapoor's refreshing salad.
Nothing says a traditional Odia Sunday lunch quite like a steaming bowl of mutton curry served with Jeera Rice.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
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.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Are you a fan of Mexican food? Then this recipe is meant for you.
Growing up, I was spoiled in the best way possible. My mum is one of those magical cooks who can turn the simplest ingredients into a feast. Every meal at home was delicious, so there was never a reason for me to learn.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
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.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
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.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Zesty, spicy, tasty recipe to try this monsoon.
An easy, cheesy recipe you must try this monsoon.
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.
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.
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.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
It took years and years to bump into a green banana and learn how to eat it.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
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.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
The Recipe for a North Indian yoghurt-chawal.
