Cardiologist Dr BK Goyal's greatest gift was that he gave his patients a calming reassurance their doctor truly cared for them, says family friend Gitanjali Gurbaxani.
Easter, the feast of reverence and symbolism, after the austere period of fasting, chimes with the mood of celebration and is all about good food.
Satisfy your food cravings with these unique stir-fried recipes.
Chef Nidhi Mahajan shares an easy-to-make, lip-smacking non-vegetarian recipe.
The home-chef put Indian cuisine on the world map with her cooking experiments on MasterChef Australia.
We bring you traditional Bengali preparations to help celebrate Durga Puja.
Some food historians believe idli was derived from some steamed rice preparations from Indonesia.
Rediff readers share their experience of eating on the Indian Railways.
'When I least expect it, I start to find traces of India in foreign lands.'
Rediff readers share their bitter sweet memories of ordering meals in the Indian Railways.
You don't need to visit a super-expensive restaurant for great food. The Bohri Kitchen is one such unique dining option says Harnoor Channi Tiwary
Readers reminisce their bitter sweet experiences of ordering meals in the Indian Railways.
A new restaurant in Connaught Place serves platefuls of nostalgia and drama for Dharmendra fans.
From India's first Vietnamese restaurant to a molecular restaurant, Gitanjali Gurbaxani lists her choices for a monsoon treat in Bengaluru.
Bring out your earthenware and clay pots, don your apron and get cooking!
Why order Chicken 65 from a restaurant when you can make it at home?
Rashme Sehgal took a ride on the Gatimaan Express for you.
'Research shows that customers want their loans instantly.' 'So the team asked can we reduce the time for approval from 5 days to 30 seconds?' 'It took the company two years of hard work to tear apart our operations and processes and rebuild them through fresh ideas and by leveraging technology.' 'We reduced the time of loan approval to 3 hours and another year to get it down to 30 seconds,' Sanjiv Bajaj tells Surajeet Das Gupta.
Farah Ki Daawat host Farah Khan dishes out secrets of our favourite stars' food choices.
'All businesses have to be run for business, for profits on a sustainable basis. It may sound old school, but then I have been in business for 32 years and you can't change an old tiger's stripes.'
Culinary legend Satish Arora hangs up his apron after almost 5 decades of service at the Taj group of hotels.
'Hindus are proud of what the Dharmashastras symbolise, but they don't want to do any work to preserve it!,' Sanskrit scholar Donald Davis tells Kanika Dutta.
'People on both sides of the Hindutva debate need to read and understand the texts first,' Bibek Debroy, translator of the unabridged Mahabharata, tells Kanika Datta as he gets started on a similar project for the Ramayana.
What's it like for two people of the same sex to be in love Mumbai? Anita Aikara/Rediff.com finds out.
An increasing number of overweight and under-exercised children are staring at serious heart problems if parents don't step in
Ashish Chauhan is generous in his praise for his former bosses and doesn't flinch in pointing out the reasons why the BSE lost out in the initial years of the NSE.
How did the Kwid become an Indian success story?
At 24, an age when most people struggle to make a mark in their first jobs, Krishanu Kona rode solo for 224 days non-stop, covering 25 states.
'Never lose your optimism. Never lose your aspiration and never -- even if India becomes a prosperous consumer society -- never ever lose that shining light in your eyes,' advises Dr Peter McLaughlin, headmaster of the Doon School.
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