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.
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
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.
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.
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 ask chefs and home cooks for their rainy season specials.
Andhra recipes for palate-pleasing pappu or dal.
Two special dishes to include in your Onam feast.
Beat the heat with this perfect summer thirst quencher.
Tomatoes, before they ripen, make a great sabji.
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.
'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.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Warm up to winter with this delicious curry!
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
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.
Who would have guessed that hemp seeds could be so tasty?
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.
Winters call for a heartening rasam made from this healthy legume.
Winter greens served up with corn rotis must be had once before the cold weather departs.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Delicious snacks, parathas made from sabudana.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
A no-onion, no-garlic potato dish for Pitru Paksha.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
