Pack a punch with this chutney that goes well with just about everything.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Try this delicately-spiced simple alu recipe from Bihar.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Gudi Padwa recipes for the foodie in you.
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.
Arm yourself with these two salads this summer.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
A favourite breakfast food or snack with your chai.
All about India's favorite summer beverage/dessert indulgences.
Trinamool Congress leader Abhishek Banerjee has described Narendra Modi as the 'biggest brand ambassador' of the incumbent government in West Bengal, citing the prime minister's recent visit to Jhargram as proof of the TMC's success in restoring peace to the region.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
The TMC and BJP are clashing over Bengal's food culture, with allegations of potential dietary restrictions adding spice to the West Bengal election campaign.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
BJP MP Anurag Thakur believes PM Modi's purchase of 'jhalmuri' in Jhargram will influence the West Bengal Assembly polls, contrasting it with CM Mamata Banerjee's actions. He also criticised the TMC government for blocking central schemes and failing to ensure women's safety.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
West Bengal Chief Minister Mamata Banerjee criticised Prime Minister Narendra Modi's purchase of 'jhalmuri' during a campaign stop, alleging it was a staged event for cameras. She also accused the BJP of aiding Independents from the minority community and criticised the Election Commission over voter roll revisions.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
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