Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
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.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
A rustic spin on your favourite Palak Paneer.
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.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Try this elegant adaptation of a traditional creamy Italian pasta.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
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.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
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.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
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.
Why can't tikkis be made with millets and makhana?
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
We ask chefs and home cooks for their rainy season specials.
Two special dishes to include in your Onam feast.
Andhra recipes for palate-pleasing pappu or dal.
'All the good in our family began with His arrival. For 20 years we have brought Him home with love and reverence.' As Mumbai readies to celebrate its biggest festival, a look at Ganeshutsav through the eyes of a devotee.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Jeera July futures in NCDEX touched a record high of Rs. 58,085 per quintal on Monday, before coming down to around Rs. 55,500 on Tuesday. This was due to profit booking and extension of additional surveillance margin of 2.5 per cent till July 18, including on all contracts to be launched in the future. The softening, according to some reports, is also because of fears of regulatory action on jeera traders over allegations of excessive speculation.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
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.
Tomatoes, before they ripen, make a great sabji.
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.
Retail inflation eased to a nearly six-year low of 3.16 per cent in April mainly due to subdued prices of vegetables, fruits, pulses, and other protein-rich items, creating enough room for the Reserve Bank to go for another round of rate cut in the June monetary policy review. The Consumer Price Index (CPI) based inflation was 3.34 per cent in March and 4.83 per cent in April 2024. It was 3.15 per cent in July 2019.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
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