At Jolly Aikara's Mumbai home, Onam is as big a day as Christmas and Semiya Payasam is still a hot favourite.
A comforting soup with bold flavours.
Reshma Aslam fishes these two recipes out of (what we imagine) must be her very thick recipe book! :-)
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
Prawns cooked inside a tender coconut is a favourite among Bengalis.
Treat yourself to two of Chef Satish Arora's signature five-star dishes.
Green Tomato Days are here. Make the most of them.
August 15 needs a colourful menu. We have tiranga options galore, served up just for you.
If you love potatoes, you better try this dish!
These special recipes will keep you warm and your belly full and happy.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
Chef Suriya Preechapiputpong from Thaiphoon shares his special Thai recipes.
A fine alu curry for any mood or meal.
Explore ingredients that you may have never thought to use or need to use better.
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
There's more to the cuisine than just vada pav and kanda poha.
'I'm following my heart and would like to go where the road leads me. I want to do things that will excite myself and people too,' says Tanushka D'Silva.
Cricket great Sachin Tendulkar is a foodie but his first experience with Chinese cuisine ended in disappointment and he had to return home thirsty and hungry.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
An unusual preparation, this recipe can be made with homemade paneer and yoghurt.
With clean blue waters and golden-white sands, these super beaches have a magic that is hard to keep away from.
Take a delicious and simple comfort meal like Dal-Chaval and elevate it to a gourmet meal with plating technique and a few surprise ingredients.
Pasta made with mealworm flour, sweet potato, and sauteed insect larvae -- are just some of the dishes you will be served at Parisian chef Laurent Veyet's restaurant -- Inoveat. Laurent Veyet's tasting menu is not for the faint-hearted, but may point to the future of feeding a booming world population -- there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables, and chocolate-coated grasshoppers.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Mini Ribeiro picks five best places to dig into Goan cuisine.
Benaulim is one of those rare Goan villages with more starfish than holidaymakers.
Whoever thought an Australian chef would represent India so beautifully in the MasterChef kitchen?
She's got a great sense of humour, excellent comic timing, and a huge weakness for food.
Learn how to whip up Stir-Fried Prawns, Spinach Egg Scramble and Raw Mango Rice for your tiffin at work.
They'll tell you Goa's food stories in photos.
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.
'That secularism in India is at risk is alarming for someone like me. I'm born secular,' Anjolie Ela Menon, the well-known painter, tells Pavan Lall.
Chefs from India's finest restaurants share recipes of their signature dishes for you to whip up in your kitchen. Avantika Bhuyan lists them.
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