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 legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Rimi Sen: 'Even today, Salman Khan or Shah Rukh Khan rule Bollywood but the heroines who started with them are now doing supporting roles, playing sisters or even mothers. A woman's lifespan in the film industry is very short.'
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
A rustic spin on your favourite Palak Paneer.
Chandra, a native of Patna, appeared in several Bollywood movies such as 'Oye Lucky! Lucky Oye!' and 'Garam Masala'.
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.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Why can't tikkis be made with millets and makhana?
Asrani may have never been a marquee name up in sparkling lights or on outsized posters but the sheer proficiency with which he realised his characters has unleashed gales of laughter over five decades and made a significant contribution to several landmark films. Dinesh Raheja salutes the iconic actor.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Warm up to winter with this delicious curry!
Shreya was the only Indian-American to have been invited by the US First Lady.
Winter greens served up with corn rotis must be had once before the cold weather departs.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Before he plays a lawyer in Kesari 2 next, Sukanya Verma looks at the professions Akshay has acted on screen before.
This traditional pulao is a key part of any Bengali comfort meal.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A vegetable curry made using the signature vindaloo paste.
From Uttarakhand comes a simple, tasty meal.
This dish is for fans of creamy, coconut milk-based soups.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
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