In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
Green Tomato Days are here. Make the most of them.
This spicy yogurt hummus when paired with flatbread it is perfect for a light lunch or starter.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
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.
Tomatoes, before they ripen, make a great sabji.
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."
An introduction to the mellow flavours of Mizo cuisine.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Let these spirits liven up your winter!
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Who would have guessed that hemp seeds could be so tasty?
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.
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
With hilsa prices soaring, when you do cook it you need the finest recipe.
This summer, take your spice threshold a notch higher!
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
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.
From Uttarakhand comes a simple, tasty meal.
Winters call for a heartening rasam made from this healthy legume.
It pairs beautifully with just dal and rice.
Spiced up pureed fresh corn in a kickass street food from Indore.
A no-onion, no-garlic potato dish for Pitru Paksha.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Why settle for one grain when you can start your day with multiple super-friendly grains.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Delicious snacks, parathas made from sabudana.
Make fasting a delicious affair with this falhari version of bonda.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances