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.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Spiced up pureed fresh corn in a kickass street food from Indore.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
From Uttarakhand comes a simple, tasty meal.
This summer, take your spice threshold a notch higher!
It pairs beautifully with just dal and rice.
Winters call for a heartening rasam made from this healthy legume.
A no-onion, no-garlic potato dish for Pitru Paksha.
Make fasting a delicious affair with this falhari version of bonda.
Why settle for one grain when you can start your day with multiple super-friendly grains.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
More wonderful greens for a hearty monsoon meal.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
These hot and crispy vadas are perfect with hot chai.
Delicious snacks, parathas made from sabudana.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
This dish is for fans of creamy, coconut milk-based soups.
Let these spirits liven up your winter!
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Make use of Shimla mirchis in the tastiest of ways.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
A recipe for starters for your weekend menu.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
A vegetable curry made using the signature vindaloo paste.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
