This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Stop frying your masala fish. Eliminate excess oil by baking it.
A quick side-dish that's a good addition to the dal-chawal combo.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
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.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
The first thing you notice about Bhutan is not the mountains, but the silence.
When you heart would like to throw health to the winds and craves for bite-sized treats that are packed with in unhealthy calories.
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.
Two special dishes to include in your Onam feast.
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.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
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.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
This spicy yogurt hummus when paired with flatbread it is perfect for a light lunch or starter.
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.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
A Bombay shaadi with singing, dancing, prayers and great food!
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.
Green Tomato Days are here. Make the most of them.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
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.
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."
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
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?
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
When the creaminess of avocado melds with the tang and spice of chilly jam and feta on toast, we have a winner.
With hilsa prices soaring, when you do cook it you need the finest recipe.
An introduction to the mellow flavours of Mizo cuisine.
