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.
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.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Who would have guessed that hemp seeds could be so tasty?
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Divya Nair suggests five versatile ways to put your dosa batter to good use.
It pairs beautifully with just dal and rice.
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.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
This simple chutney can be served with kebabs and other starters.
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
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
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.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Green Tomato Days are here. Make the most of them.
Delicious snacks, parathas made from sabudana.
Tomatoes, before they ripen, make a great sabji.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
These hot and crispy vadas are perfect with hot chai.
Why eat simple when you can try something royal?
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
A recipe for starters for your weekend menu.
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