Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
It's only July but the South Korean drama scene is brimming with action and adrenalin.
'It's very easy for people to say, 'She got work because of her connections. What they don't see is the number of rejections I went through. Even if someone helps you get your first opportunity, you can't sustain a career unless you know your craft. I wanted people to hire me because they believed in my work, not because I was related to someone.'
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.
Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it in Undhiyos, petis (pattice) and garnish for khandvi.
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.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
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..
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
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.
Ahead of England's World Cup clash in Mexico, discover the remarkable 200-year-old story of how Cornish miners introduced football and the famous Cornish pasty to the country, shaping Mexico's sporting and cultural identity.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
Pears with roasted turnips does make an unusual, yummy soup.
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.
"Chai, chai!" How often we have heard that call. If May 21, International Tea Day needs a celebration, it ought to be in India. Tea is woven into the rhythm of our lives.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Matthew Hayden cautions young cricketers against blindly copying Vaibhav Sooryavanshi's fearless batting style, backs Shubman Gill's consistency, and raises concerns over the future of bilateral ODI cricket amid the franchise boom.
Gudi Padwa recipes for the foodie in you.
Millets add earthy richness to a soup, especially ragi.
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.
It took years and years to bump into a green banana and learn how to eat it.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
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.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Three desserts come together in one delicious offering.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
