The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
We continue unveiling a series of exceptional recipes using avocados.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
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.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
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.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
Pears with roasted turnips does make an unusual, yummy soup.
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.
Nothing uplifts a winter evening like soup.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
An introduction to the mellow flavours of Mizo cuisine.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Try this elegant adaptation of a traditional creamy Italian pasta.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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