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.
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.
Try this traditional recipe with a delicious raw mango and coconut chutney.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Green Tomato Days are here. Make the most of them.
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
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Why eat simple when you can try something royal?
Delicious snacks, parathas made from sabudana.
A recipe for starters for your weekend menu.
These hot and crispy vadas are perfect with hot chai.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Mini Ribeiro gets top chefs to share the best chutney recipes.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Tomatoes, before they ripen, make a great sabji.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
It's time for some desi chaat with a burst of hatke flavours.
An appetiser or meal far tastier than tandoori chicken.
Why just eat noodles and samosa separately when you can combine them together for a tasty treat?
Will you try the actor's version of the popular Mumbai street-side snack?
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Three delectable recipes to try from the comfort of your home this winter.
Treat yourself to Mumbai's favourite street food with a simple homemade recipe by Nadiya Sarguroh.
Rajma makes far better kebabs than you imagined.
Walnut, yoghurt and bread-based kebabs to have with cocktails.
Here are some tongue tickling raw mango recipes for you to indulge in. You can share yours too!
Move over pakodas! It's time to make way for these monsoon snacks.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
This interesting Mangalorean dish can be eaten with coconut chutney, Fish Gassi or Chicken Gassi.
Why opt for processed rava when you have a healthy, diabetic and heart-friendly recipe onn hand?
