US-based Rediff reader and food blogger Sonal Gupta sent us this recipe.
Why wait for Diwali, shaadi or spend time in an ATM queue to enjoy your favourite laddoo? Sample these all time-favourite recipes.
This New Year's eve, party like a pro with these lip smacking recipes.
The two obvious best choices are to combine OTT viewing time with some good eating, because Joe, Rishi and Co don't have to be the only ones dining well.
Here are some tongue tickling raw mango recipes for you to indulge in. You can share yours too!
Welcome the God of wealth, prosperity, wisdom and knowledge with his favourite food -- sweets!
Vijesh Modi, senior sous chef from The Deltin, Daman shares his special Diwali recipes.
Chef Nidhi Mahajan shares an easy-to-make, lip-smacking non-vegetarian recipe.
How can you improve the flavour of a sweet as divine as sandesh?
Welcome the monsoon with these special rainy treats.
Dr G Padma Vijay's latest book has recipes for all.
Here's a cheeselicious chicken recipe from Reshma Aslam. Happy cooking!
Look no further for Diwali recipes.
It's time to surprise your sibling with these delightful Raksha Bandhan treats.
It is party time! If you want to impress your guests, try one of these mouthwatering appetiser recipes from Reshma Aslam.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
Fried eggplant or baigan in a sandwich? Much, much more yum than you could possibly imagine.
Avinash Kumar, Executive Chef, Novotel Imagica Khopoli shares his recipes.
'Our recipes come from our real-life experiences and have a story behind them.'
Renowned chefs reinvent traditional age old recipes for your palate
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
The mouth-watering plate of Indian food was created by MasterChef Australia 2021 contestant Depinder Chhibber.
His mother was so furious with him that she made him eat karela for lunch and dinner for an entire week.
Rediff reader and food blogger Sangita Agrawal shared these recipes.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Explore ingredients that you may have never thought to use or need to use better.
Rava Ladoo, Besan Ladoo, Paneer Kheer and more. You can share yours too!
Here's how to whip up a batch of crispy, delicious egg rolls.
The best of food pics this week. You can share yours too here #RediffFoodies.
Reshma Aslam is sharing recipes from her kitchen diary.
The actor has always maintained a healthy lifestyle and his diet reflects that.
Use these tips to avoid napping at your desk after an afternoon meal.
End your Republic Day celebration with these tricolour treats.
Siddhant Digvijay Jaitha, 38, from Kolkata tells us how he went from 106 to 79 kg in six months.
You can make fruits appealing by serving them in fancy shapes, says Nutritionist Komal Jethmalani.
'Have ghee with rice, roti or dal, and remember to enjoy and cherish its impact on your life and the life of your child.'
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
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