Create a shrikhand using dragon fruit and enjoy the awesome results.
Insurance intermediaries who receive disproportionately high commissions are likely to see a decline in their payouts, post the new Insurance Amendment Bill. The new Bill gives the Insurance Regulatory & Development Authority of India (Irdai) the power to disgorge unlawful gains made by insurers and intermediaries as well as the right to limit commissions paid to intermediaries.
Why can't tikkis be made with millets and makhana?
Serve this fresh shrikhand packed with nuts as a yummy side.
A unique dessert to add to your Ganesh Utsav menu.
It's the king of fruit and this is the season, so enjoy this delicious fresh dessert made of mango and curd.
Welcome the God of wealth, prosperity, wisdom and knowledge with his favourite food -- sweets!
Welcome the king of fruits with an unusual cake.
'They say our mothers lay the early foundation on which we build our dreams and lives. This holds true for me.' Kotak Mahindra Bank CEO Uday Kotak tells us about his mom's wonderful cooking.
A sumptuous meal of Dal, Bati, Churma or Jodhpuri Kabuli pulao, followed by a lip-smacking dessert of Bikaneri ghevar or Jodhpuri mawa kachauri.
Food in India has fled the confines of the kitchen and become a national adventure... Food shows, now even on news channels, have transformed restaurateurs from humble khansamas to courted celebrities.
Bollywood is doing all sorts of things to keep busy during the lockdown.
Wow your guests with these delicious modak preparations.
President Pranab Mukherjee on Monday night hosted a dinner for visiting South Asian Association for Regional Cooperation leaders and Prime Minister Narendra Modi where the guests were treated to a variety of dishes drawn from various parts of the country.
Gujarati popular dish kela methi nu shaak, mouth-watering chicken chettinad from Tamil Nadu, Punjab's dal makhani and Bengali dish Potol Dorma will be served at a private dinner hosted by President Pranab Mukherjee for visiting foreign dignitaries on Monday.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
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