Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Two Kerala recipes to add to your Onam repast
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Are you a fan of Mexican food? Then this recipe is meant for you.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
The Recipe for a North Indian yoghurt-chawal.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
You need exactly four ingredients to make this pickle.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
If you like pickled prawns, you'll love this simple recipe.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Two special dishes to include in your Onam feast.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Andhra recipes for palate-pleasing pappu or dal.
In which area of Indian life are women not running the show?
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
We ask chefs and home cooks for their rainy season specials.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Sona Bahadur's Goa currython yielded interesting results.
The lemon is marinated for six months in a jar with sea salt.
Homemade suhi can be as tasty as anything you can order at a restaurant.
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.
