Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Two special dishes to include in your Onam feast.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
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.
The customary naadan or home-cooked meal is rather memorable fare.
Who says fast food places know how to make burgers best. You can too. And well.
Ever wondered what the items in the traditional Onam Sadhya are? We'll help you out.
A green banana fish curry for the vegetarian in you.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Embrace balmy summer days with these refreshing drinks.
The prime ingredient in Nannari Sherbat is sarsaparilla syrup, made from a tropical root or vine,
What can you do with common leftovers -- bread, coconut chutney, dal, rice, rotis.
An encyclopedia to the best Durga Pujo eating.
Test your knowledge of Indian street food with this fun quiz!
This Indian-style green curry chicken taco goes well with pickled radish.
Explore ingredients that you may have never thought to use or need to use better.
A tender, flavourful steak that's vegetarian.
'My God, we could win half the world over just by our food alone.'
Two unique Indian snacks that can be munched with drinks.
'My adrenalin kicked in and the happiness returned! It was time to go in for the kill again.' IAF Veterans Group Captain Dilip Kumar Dass tells Air Commodore Nitin Sathe about how the IAF decimated tanks in the famous Battle of Longewala.
Crispy wedges of nutty-tasting purple yam or kand make for a great snack break.
Some of the easily digestible spices during monsoon are garlic, asafetida, pepper, ginger, turmeric, cumin and coriander. They also provide excellent nutrition.
Rediff reader Shebin Shukkoor from Trivandrum, Kerala sent us this recipe. Share yours!
The traditional Onasadhya is incomplete without these sumptuous preparations made from rice, coconut, milk and assorted veggies.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
Satisfy your food cravings with these unique stir-fried recipes.
Bang in the middle of Chennai, A Ganesh Nadar experiences a culinary delight that brings back fond memories of his childhood.
Mini Ribeiro tells you how to make the most of winter spices.
Foods rich in folate, vitamin B 12, vitamin C, D, K and iron are known to increase the platelet counts.
'Why can I not access all these things -- Bhut Jolokia, Dalle, Kaachu, Bhakri, Ghari and everything else -- more easily?' asks Aakar Patel.
The food pics posted by these chefs on Instagram are nothing short of pure ecstasy.
This Mother's Day, strengthen the bond of love with your mother over delicious delicacies.
This restaurant channels the spirit of laidback Goa in the heart of frenetic Mumbai.
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
How did Sudarshan Shetty, curator of the Kochi Muziris Biennale, decide what gets to be part of the show and what doesn't?
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