These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Why can't tikkis be made with millets and makhana?
Something light, refreshing and healthy at the beginning of the week.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Always lightly saute your vegetables with pasta to create a tasty offering.
Green Tomato Days are here. Make the most of them.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
Beetroot Rasam is a great soup for a chilly day or may be relished with steamed rice and poriyal/upperi/bhaji.
Gather your friends at home and cook up yum pasta as you celebrate Friendship Day.
Tomatoes, before they ripen, make a great sabji.
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.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
It pairs beautifully with just dal and rice.
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.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Buttered fine capellini with a simply-cooked tomato sauce is a satisfying meal.
Satisfy all your pasta cravings with this delicious vegan pasta!
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.
Executive chef Sheriyar Rustom Dotivala from The Resort, Mumbai, tells you how to set the mood for winter.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
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.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
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.
How to make a satisfying comfort food from leftovers.
It's the ultimate recipe to try with tomato prices skyrocketing.
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