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.
A spicy but nutritious soup for the close of day.
Breathe better with this simple home remedy for a blocked nose.
Andhra recipes for palate-pleasing pappu or dal.
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.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Have leftover kebabs? Use this recipe to jazz up your tea-time.
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 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.
These hot and crispy vadas are perfect with hot chai.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
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What's making Rashmika so happy?... Sanya beats the heat... Tara looks elegant...
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Mango shrikhand with garam puri is a classic combo.
Who says fast food places know how to make burgers best. You can too. And well.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
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.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
Warm up to winter with this delicious curry!
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Delicious snacks, parathas made from sabudana.
Crispy, light chicken cutlets make for a great dinner course.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Winters call for a heartening rasam made from this healthy legume.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This sweet that uses edible gum and nuts is a winter favourite.
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