Delight family you might visiting abroad with a gift of homemade theplas.
Rediff reader Asiya from Hyderabad sent us this recipe.
How India's curry powder major Eastern Group has used state of the art technology to emerge as the largest producer of the various varieties of spice powders.
We're fully in winter mode and it's recommended you try out this traditional Gujarati dish with warm rotis and have a feast.
These recipes by chef Kunal Kapoor will take you back in time and taste.
We'd asked you, dear readers, to share special Christmas recipes from your hometown.
Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
Chef Kaleem Qurashi from ITC's Fortune Resort Heevan, Srinagar shares his special Ramzan recipes.
A delicious delicacy made with boneless mutton pieces.
Enjoy these sumptuous traditional delicacies, courtesy chef Ranveer Brar.
Caffeine is a bronchodilator that may improve airflow, says Pavithra N Raj.
Every aspect of Navratri is associated with delectable dishes that are relished across the country during these divine nine days -- from lip-smacking savouries to wholesome sweets.
London based Dr Mithileysh Sathiyanarayanan, 29 offers his advice on keeping the virus away.
The traditional Onasadhya is incomplete without these sumptuous preparations made from rice, coconut, milk and assorted veggies.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
Coomi Selod tells us how to make the traditional sweet mango preserve.
A significant ritual is to consume neem leaves, a custom that marks the beginning of the festival. Neem also helps in boosting the immune system.
Chitra R shares some traditional festive recipes from Tamil Nadu.
Here are some recipes ideas for Sattvic dishes, which contribute to the maintenance of Sattva guna -- the state of being calm and peaceful.
Genslin Vinodh shares some special recipes from her hometown.
Don't wait for the weekend to binge on these tempting dishes!
This New Year's eve, party like a pro with these lip smacking recipes.
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?.
'Why not knock off a few more kilos and a couple of inches now that the desire for an amble has replaced that for cheesecake?' wonders Kishore Singh.
Make modern meals from ancient grains.
Bring out your earthenware and clay pots, don your apron and get cooking!
Giants like Pepsi and Coke are fast losing shelf-space to healthier, functional options.
Reshma Aslam lists out these really easy-to-make delicacies.
Ginger and tulsi flavoured tea is passe. Exotic ingredients are now finding their way into the kettle.
Usher in the Parsi New Year with delicious dishes, says Mini Ribeiro.
Rediff reader Daphne sent us recipes of Broccoli and Walnut Soup, Galouti Kabab, Gushtaba, Roast Leg of Lamb and Mutton Rogan Josh.
Making healthy alterations to your diet will help starve cancer cells, suggests oncologist Dr Rakesh Bhade.
From food to skin, allergies in India are rapidly on the rise, says Nikita Puri.
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
'People didn't know of my presence until they saw my saris at the Lakme Fashion Week.'
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.
