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 cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Master making a stew from the North Eastern state.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Discovering the stunning land of breathtaking temples.
A rustic spin on your favourite Palak Paneer.
The first thing you notice about Bhutan is not the mountains, but the silence.
Andhra recipes for palate-pleasing pappu or dal.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
A stunning book on the Kumbh. And a recipe.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
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.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Warm up to winter with this delicious curry!
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
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.
Two special dishes to include in your Onam feast.
A quick side-dish that's a good addition to the dal-chawal combo.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
A Bombay shaadi with singing, dancing, prayers and great food!
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
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.
When you heart would like to throw health to the winds and craves for bite-sized treats that are packed with in unhealthy calories.
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