This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
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.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
King George's Medical University (KGMU) in Lucknow has banned non-vegetarian food in its hostels following a suggestion from Governor Anandiben Patel. To compensate, the university will now serve protein-rich vegetarian meals, including soy, paneer, and tofu. While the Vice-Chancellor cites hygiene and health benefits for the ban, it has drawn criticism from faculty members and political parties who question the imposition of dietary restrictions.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Consultant-Clinical Dietitian Sabah Ghare recommends why you must include seasonal fruits like jamun along with colourful veggies in your monsoon diet.
TasteAtlas has released its 2025 list of the world's 100 best cuisines, with Italy taking the top spot, followed by Greece and Peru, while India secured the 13th position globally.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Monsoon is the breeding season for fish and shellfish, making them more susceptible to contamination, warns Zamurrud Patel, chief dietitian, Gleneagles Hospital. Instead, include freshly cooked chicken, eggs or pulses in your meals to meet your daily protein requirements.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Here's a soup overflowing with flavours, textures and proteins.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
A body works like a well-oiled machine and exercise increases its demands. To keep up and avoid running out of energy, you need to supply it with wholesome food and maintain proper fluid levels.
The glycemic index ranks carbohydrate-containing foods by how quickly they raise blood sugar.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Slow-release carbohydrates deliver energy at a steady, measured pace rather than all at once.
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.
It's easy, hassle-free and simple to prepare.
In 2026, try and include these 10 crucial foods in your diet.
rediffGURU Komal Jethmalani, a nutrionist and weight loss expert with nearly three decades of experience, offers personalised recommendations to improve your overall health and wellbeing.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Dr Aarti Ullal suggests simple remedies to manage your blood sugar levels.
This versatile lentil salad can be a whole meal by itself or an accompaniment to a light evening repast.
These creamy, golden lentil balls in coconut gravy will elevate your mood instantly.
A South Indian curry bursting with spice and tanginess.
