TasteAtlas, the online international food guide, has announced its cuisine awards for 25/26.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
According to a situation report issued by the DGS, the oil containment measures have temporarily stabilised the situation, but full risk mitigation will happen only on successful commencement of saturation diving to extract the remaining trapped fuel oil from the vessel, MSC Elsa 3.
Tips to avoid the heat, crowds, and travel risks, including incidents like the tragic Mufrihat accident that killed 45 Indian pilgrims.
During a visit to the UK, former US President Donald Trump reiterated his claim of intervening to resolve a conflict between India and Pakistan, linking it to trade negotiations. He also discussed tariffs on India for buying Russian oil and the Russia-Ukraine conflict.
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.
Navarro's remarks came after the public display of bonhomie by the three leaders on the sidelines of the Shanghai Cooperation Organisation (SCO) summit in Tianjin on Monday.
An introduction to the mellow flavours of Mizo cuisine.
We ask chefs and home cooks for their rainy season specials.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Maalik is just unpleasant, not even slightly engaging, observes Deepa Gahlot.
Fresher hiring grew by 8 per cent driven by non-IT services oil and gas, real estate, and education sectors.
Two special dishes to include in your Onam feast.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Breathe better with this simple home remedy for a blocked nose.
rediffGURU Dr Nidhi Gupta, a physiotherapist and the founder of Merahki Holistic Wellness Company explains why it's important to correct your posture while sitting or working.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Andhra recipes for palate-pleasing pappu or dal.
India's craft chocolate makers are changing the market by using local cacao, creating bold new flavours, making chocolate both a luxury and a story.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
The point to note for India is that we must not panic. The United States may be our largest export destination, but high tariffs will not exactly mean gloom and doom. Sure, we can throw some morsels as we continue negotiating, but we must be firm that some red lines cannot be crossed, no matter what, asserts Shreekant Sambrani.
A spicy but nutritious soup for the close of day.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
India eye maiden women's T20I series win over England; hosts to miss injured skipper Brunt
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
These hot and crispy vadas are perfect with hot chai.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Have leftover kebabs? Use this recipe to jazz up your tea-time.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
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