The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
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.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
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.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Gudi Padwa recipes for the foodie in you.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Pears with roasted turnips does make an unusual, yummy soup.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
It took years and years to bump into a green banana and learn how to eat it.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Nothing uplifts a winter evening like soup.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
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.
