Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
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
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
'My conversations during the meal would be peppered with her priceless anecdotes on Lata Didi and the rest of the singing legends.' 'And she would sing her songs whenever I asked her to.' 'I came away from every meal at her place a richer man.'
Pump up the adrenalin in an action packed OTT this week. Sukanya Verma lists your options.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Try this delicately-spiced simple alu recipe from Bihar.
The mother of Deepti Chaurasia, who allegedly died by suicide, has accused her husband and in-laws of harassment and domestic violence, demanding a thorough investigation.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
In which area of Indian life are women not running the show?
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
'I am happy showing my age. I don't want to look 20 years younger than my age. Neither have I done any cosmetic surgery nor do I want to.'
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
A rustic spin on your favourite Palak Paneer.
Drama, dazzle, detectives, dhamaal, it's there on OTT this week. Take your pick from Sukanya Verma's eclectic menu.
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.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
The nations dominating the world's milk output...
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Pankaja and O'Sey Balamma bring deeply personal yet universally resonant stories to Sundance. They represent a new wave of South Indian storytelling, blending cultural authenticity with cinematic innovation, and mark an important step in amplifying regional voices on the international stage.
Stop frying your masala fish. Eliminate excess oil by baking it.
Rohit Sharma has launched a scathing critique of cricket commentary and journalism in the country
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
As the year winds down, regardless of what it may have been, the belief is that the next year will be better, and that is what gives December its edge.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
We were talking to a real-life spy!! Wow!
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
'One of the dignified aspects of their relationship is that Hema reportedly told Dharamji that she would never disturb his first family.'
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
120 Bahadur is underwhelming, adding little fresh perspective and generally feeling like a standard war drama we have seen umpteen times before, notes Mayur Sanap.
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