Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
On World Hypertension Day, Dr Anup Taksande, clinical director-cardiology and cardiac interventions at KIMS Hospitals, Thane, explains why you must think twice before reaching out for that pack of chips, sugar-free cereals or instant noodles.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Sona Bahadur's Goa currython yielded interesting results.
Jerson Fernandes, executive chef of Novotel Goa Dona Sylvia Resort shares his special recipe.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
This classic Maharashtrian dish is made without onions.
The best summer foods of India
Kokum Aloo or Tangy Potato can be munched with your evening tea.
Matcha tea lovers, this recipe is meant for you!
Wearing white and lighter colours will prevent heat retention, thus reducing the risk of heat exhaustion, suggests Dr Karthiyayini Mahadevan.
Lok Sabha proceedings on Tuesday began in the new Parliament building, located adjacent to the old one, starting a new chapter in the parliamentary history of India.
Beetroot Rasam is a great soup for a chilly day or may be relished with steamed rice and poriyal/upperi/bhaji.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Reshma Aslam tells us how to stir up refreshing summer drinks in a jiffy.
Explore ingredients that you may have never thought to use or need to use better.
Dietician Komal Jethmalani provides expert help.
The Maharashtrian festival is incomplete without these traditional recipes.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
You had been eating sehri in the morning and iftar in the evening for the past month, fasting for nearly 12 hours in between. Now that you are switching back to your old lifestyle, you'll need to follow a few guidelines to get your body back on course, advises nutritionist Ryan Fernando.
'This is a huge step in promoting the 'Make in India' mission as this bio-fuel would be produced from Tree Borne Oils sourced from tribal areas and farmers.'
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
This restaurant channels the spirit of laidback Goa in the heart of frenetic Mumbai.
Master Chef Vikas Khanna conceived a seven-course, 26 dish, menu for Prime Minister Narendra Modi' Fortune 500 dinner in New York. His recipes, exclusively on Rediff.com
The report said that the food served on board the premium train was "satisfactory".
The nawabi celebrations continue...
Mini Ribeiro gets top chefs to share the best chutney recipes.
A month ago, on March 25, Floyd Cardoz, chef extraordinaire, passed into the ages, a victim of coronavirus. Ranjita Ganesan remembers the culinary genius.
Reshma Aslam fishes these two recipes out of (what we imagine) must be her very thick recipe book! :-)
She is Bollywood's favourite nutritionist. So why are some people in the medical fraternity raising red flags about Rujuta Diwekar's advice?
Have you heard of the 'chillow' that can cool your pillow? Or the 'bedroom plant'?
Nutritionist Rujuta Diwekar's approach to nutrition is driven by her grandmother.
There's more to the cuisine than just vada pav and kanda poha.
