Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
Zesty, spicy, tasty recipe to try this monsoon.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
The Recipe for a North Indian yoghurt-chawal.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
A sweet pulao is a yum way to bring in Baisakhi.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Make the most of the monsoon with these hatke experiences.
This is no ordinary Anjeer Ka Ice Cream!
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
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.
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.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Edamame like you have never had before.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
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.
