A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Warm up to winter with this delicious curry!
Stop frying your masala fish. Eliminate excess oil by baking it.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
Let these spirits liven up your winter!
A quick side-dish that's a good addition to the dal-chawal combo.
An introduction to the mellow flavours of Mizo cuisine.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
When you heart would like to throw health to the winds and craves for bite-sized treats that are packed with in unhealthy calories.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
Tomatoes, before they ripen, make a great sabji.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Green Tomato Days are here. Make the most of them.
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.
This summer, take your spice threshold a notch higher!
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
When the creaminess of avocado melds with the tang and spice of chilly jam and feta on toast, we have a winner.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Dr Arush Sabharwal, bariatric and metabolic surgeon at SCOD (Surgical Centre for Obesity and Diabetes) Clinic, explains how choosing certain foods can help boost your metabolism.
Who would have guessed that hemp seeds could be so tasty?
This spicy yogurt hummus when paired with flatbread it is perfect for a light lunch or starter.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Winters call for a heartening rasam made from this healthy legume.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
From Uttarakhand comes a simple, tasty meal.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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