A zesty, fragrant chicken curry for a lovely Sunday lunch.
A healthy recipe with coriander seeds and nuts.
This steaming tomato shorba can be served at lunch or dinner.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Who would have guessed that hemp seeds could be so tasty?
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Tomatoes, before they ripen, make a great sabji.
A peanut stuffed snack invented for winter evenings with garam chai.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
A no-onion, no-garlic potato dish for Pitru Paksha.
Delicious snacks, parathas made from sabudana.
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
From Uttarakhand comes a simple, tasty meal.
A vegetable curry made using the signature vindaloo paste.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
An age-old recipe for a savoury dish from Himachal Pradesh.
Have some chatpata chaat is always fortifying.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
These hot and crispy vadas are perfect with hot chai.
Green Tomato Days are here. Make the most of them.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
Who says fast food places know how to make burgers best. You can too. And well.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
This favourite Holi dish can be made without deep frying the baras or bhalles.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
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