In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Kudumbashree's new initiatives like onasadya, Onam kits and gift hampers are a huge hit.
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.
This summer, take your spice threshold a notch higher!
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Tomatoes, before they ripen, make a great sabji.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Agriculture, pharma, electronics, and engineering goods together accounted for over 50 per cent of India's merchandise exports in 2024-25, according to government data, highlighting the country's growing strength in diverse sectors amid efforts to boost manufacturing and value-added exports.
Who would have guessed that hemp seeds could be so tasty?
With hilsa prices soaring, when you do cook it you need the finest recipe.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Winters call for a heartening rasam made from this healthy legume.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Stop frying your masala fish. Eliminate excess oil by baking it.
From Uttarakhand comes a simple, tasty meal.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
This dish is for fans of creamy, coconut milk-based soups.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
The visitor returns not just with the jewel-like beauty of the country imprinted on the mind, the body rejuvenated by hot stone massages, but also with the captivating stories and myths that are built into every important structure -- whether a tourist magnet or an off-the-beaten track spot.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
It pairs beautifully with just dal and rice.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
A no-onion, no-garlic potato dish for Pitru Paksha.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Delicious snacks, parathas made from sabudana.
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