Bethica unusually uses brown poha and green bananas to make crispy vadas.
Time to bring out your chef's hat and whip up a Christmas delicacy that's no-fuss, no-sweat and utterly deicious.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
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.
Food blogger Siddhi Panchal shares her secret recipe.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
An Indian cuisine classic, this recipe uses everyday ingredients.
An age-old recipe for a savoury dish from Himachal Pradesh.
This dish is for fans of creamy, coconut milk-based soups.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Adding greens to your dal transforms it into to the best companion for your rice.
In a hurry or tired, don't stress and cook up something with rice. A few great recipes for you!
A simple microwave recipe that will provide treats for your home New Year bash.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
A stunning book on the Kumbh. And a recipe.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Incorporating millets into your breakfast is always a good idea.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Who would have guessed that hemp seeds could be so tasty?
The sweet taste of a laddoo is believed to attract prosperity and abundance.
This sweet that uses edible gum and nuts is a winter favourite.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Bored of rava upma? Try this savoury pancake recipe.
Edamame + truffle oil + basmati rice = an exquisite combo.
An appetiser or meal far tastier than tandoori chicken.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
How to make a satisfying comfort food from leftovers.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
Mother's Day reminded me of how my mom learned to cook Indian food.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Where are the best places to get vegan food in the world?
