An inmate in Neemka jail, Haryana, threw hot oil on another prisoner, causing severe burns and eye damage. The incident follows a recent murder in the same jail, raising concerns about security.
An okra dish with peanuts and sesame that will win you over in a jiffy.
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
The perfect Sunday recipe. Note: It's cooked in mustard oil.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Gujarat Titans, eyeing a top-two finish in the IPL, face Chennai Super Kings, who are struggling to stay in playoff contention. Shubman Gill's form and Rashid Khan's spin will be key for GT, while CSK need their top order to fire to overcome injuries and inconsistent bowling.
'At the first sign of real trouble, that money will move. There will be a run.'
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
While being in an air-conditioned room can make you feel pleasant and comfortable, it also has its disadvantages, says Dr Manjusha Agarwal, consultant-internal medicine at Gleneagles Hospital, Mumbai.
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
The first thing you notice about Bhutan is not the mountains, but the silence.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Millets add earthy richness to a soup, especially ragi.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
The investigation into Sheena Bora's murder, and, later, the case, leans heavily on the half-burnt body found in rural Maharashtra in 2012. Therefore, the very strange and notable differences -- like the Case Of The Rising Skeleton -- between both postmortems/their reports done on it have a critical bearing.
Try this delicately-spiced simple alu recipe from Bihar.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Trump seems to have estimated that Ghalibaf is a pragmatic politician who is receptive to close relations with the US and is enthusiastic about fostering business and economic ties in particular, points out Ambassador M K Bhadrakumar.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A man in Delhi was critically injured after his wife allegedly poured boiling oil on him while he was sleeping. The incident occurred in their Madangir home, and the victim is currently in the ICU.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
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.
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