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.
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.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Who would have guessed that hemp seeds could be so tasty?
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.
It pairs beautifully with just dal and rice.
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
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
This simple chutney can be served with kebabs and other starters.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
Green Tomato Days are here. Make the most of them.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Delicious snacks, parathas made from sabudana.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Tomatoes, before they ripen, make a great sabji.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
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.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Why settle for one grain when you can start your day with multiple super-friendly grains.
A recipe for starters for your weekend menu.
Why eat simple when you can try something royal?
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Will you try the actor's version of the popular Mumbai street-side snack?
An appetiser or meal far tastier than tandoori chicken.
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