In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
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.
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.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
An introduction to the mellow flavours of Mizo cuisine.
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.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Warm up to winter with this delicious curry!
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Make your chai time exciting with deep-fried kachcha kela fritters!
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
This dish is for fans of creamy, coconut milk-based soups.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Winter greens served up with corn rotis must be had once before the cold weather departs.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Stop frying your masala fish. Eliminate excess oil by baking it.
Jazz up your summer lunch plate with this tangy potato curry.
Will you try the actor's version of the popular Mumbai street-side snack?
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
An appetiser or meal far tastier than tandoori chicken.
These kebabs on skewers or a super Sunday special.
This recipe is for those of you who like your mutton a little tangy and spicy.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances