Andhra recipes for palate-pleasing pappu or dal.
We ask chefs and home cooks for their rainy season specials.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Give a healthier and tastier upgrade to your regular thalipeeth.
Adding walnuts to koftas, that were moulded out of paneer and malai, adds an interesting smoky, nutty backbone to them. They are then popped into a chilly, tomato gravy.
A stunning book on the Kumbh. And a recipe.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
When the urge for pakodas starts up every variation of this irresistible snack deserves to be savoured. And believe us when we say the varieties are limitless. All species taste best with a steaming cup of chai.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Satisfy all your pasta cravings with this delicious vegan pasta!
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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 dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
To feel better on a chilly day, dine on this soul-warming veggie soup.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
This dish is for fans of creamy, coconut milk-based soups.
Send us your simple onion free recipes, photographs and videos.
Homemade suhi can be as tasty as anything you can order at a restaurant.
How to make a satisfying comfort food from leftovers.
Turn your leftover chapattis into a hearty snack.
A no-onion, no-garlic potato dish for Pitru Paksha.
An appetiser or meal far tastier than tandoori chicken.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
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