This is no ordinary Anjeer Ka Ice Cream!
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Edamame like you have never had before.
A sweet pulao is a yum way to bring in Baisakhi.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
International Tiramisu Day is the perfect excuse to celebrate one of the world's most loved desserts, a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, it's also a dessert that welcomes creativity. This year, we're celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
The Pakistan Hockey Federation has replaced head coach Colin Batch with Manzoor ul Hasan, a move that has surprised players ahead of the FIH Pro Nations League and the World Cup.
Pears with roasted turnips does make an unusual, yummy soup.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Gudi Padwa recipes for the foodie in you.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Millets add earthy richness to a soup, especially ragi.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Three desserts come together in one delicious offering.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
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