Meat lovers all over India look forward to the holy month of Ramzan. It is the period when Indian meat traditions are celebrated.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
As India celebrates its 80th Independence Day, hotels and restaurants across Delhi and other states are rolling out a diverse array of special offerings. These include themed culinary festivals showcasing regional Indian cuisines, fusion menus, live music performances, and attractive discounts. From royal Wazwan feasts to contemporary global blends and staycation packages, establishments are providing unique experiences for patrons to commemorate the occasion over the long weekend.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
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.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Go once. You will know, even before you board the flight home, that you will return.
The Uttar Pradesh government's 'One District One Cuisine' initiative, aimed at promoting local delicacies, has drawn criticism for omitting several iconic non-vegetarian dishes closely associated with the state's districts.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
This recipe is for those of you who like your mutton a little tangy and spicy.
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.
A wonderful addition to your weekend spread.
Master making a stew from the North Eastern state.
The pungent masala of the Mutton Xacutti can be used to make a mixed vegetable dish too.
Spicy Mutton Kheema always makes for a satisfying meal.
Looking for party starters for New Year?
The home chef offers up a Mangalorean recipe for mutton that she learnt from her 'Mangala Aunty'.
Cook your meat simply and don't overdo the spices. A little extra ghee works miracles.
A daughter's ode to her mom's love for cooking.
Occupants of a Polo car that was hit chased down the Audi at T Point in Mankapur, apprehended Hawre and one Ronit Chittwamwar and handed them over to police. Hawre was arrested on Monday night and later released on bail (at the local police station).
You can enjoy Nadiya Sarguroh's take on Mutton Biryani with Raita or salad to balance all the masala and spice.
While the filmmaker didn't vouch for the authenticity of the dish, he did vouch for the taste.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
