A Bombay shaadi with singing, dancing, prayers and great food!
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Two special dishes to include in your Onam feast.
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.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
A quick side-dish that's a good addition to the dal-chawal combo.
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.
When you heart would like to throw health to the winds and craves for bite-sized treats that are packed with in unhealthy calories.
Let these spirits liven up your winter!
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.
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.
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."
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Tomatoes, before they ripen, make a great sabji.
Green Tomato Days are here. Make the most of them.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
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.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
This spicy yogurt hummus when paired with flatbread it is perfect for a light lunch or starter.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
This summer, take your spice threshold a notch higher!
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
Who would have guessed that hemp seeds could be so tasty?
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