Go light before the festive mithai binge begins.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
A vegetable curry made using the signature vindaloo paste.
Quick, nutritious curry of butter beans that tastes wonderful slopped over rice or had with garam rotis.
Sharada Ajmera will whip up this smoky delight for anyone who'd like to tuck into it.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
This flavoursome curry is everything you would want on a lazy week night. Try it!
A green banana fish curry for the vegetarian in you.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
Serve them as a teatime or cocktail snack or a yummy side to a special meal.
An intriguing pulau that could be a great lunch fixture
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
This one-pot meal goes well with Boondi Raita.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
Enjoy your chai with Maharashtrian-style coriander leaf fritters.
A recipe that works well for weekends and special occasions.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
The home chef offers up a Mangalorean recipe for mutton that she learnt from her 'Mangala Aunty'.
Traditional Italian fare made with eggplant, mozzarella and Parmesan cheese.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
This light, tasty preparation can be eaten with ghee rice or even by itself.
The star of this dish is the delicious chunks of stuffed paneer that rest on a bed of rich gravy.
It pairs brilliantly with appams, neer dosas and steamed rice.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Calling mutton lovers -- tuck into delightful Sindhi-Style Mutton.
A stir-fried preparation with gourd and Bengal gram.
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