Pack a punch with this chutney that goes well with just about everything.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Who would have guessed that hemp seeds could be so tasty?
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
The Recipe for a North Indian yoghurt-chawal.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
It pairs beautifully with just dal and rice.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
This simple chutney can be served with kebabs and other starters.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
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.
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
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
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.
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Green Tomato Days are here. Make the most of them.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Delicious snacks, parathas made from sabudana.
Why eat simple when you can try something royal?
