India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
Winters call for a heartening rasam made from this healthy legume.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier?
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
Several ingredients make Goan food deliciously stand apart: Very fresh seafood. The use of organic vinegars and sometimes feni (the typical Goan liquor) too. Grated coconut. Signature masala pastes. Many types of meat.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
Turn your leftover chapattis into a hearty snack.
The most popular and typical antidote to India's brutal summer heat is buttermilk. And it takes many delicious forms across India.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
A no-onion, no-garlic potato dish for Pitru Paksha.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
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...
Our sweets feature now often on international food sites. The New York Times carry their recipes frequently. So does BBC Food. Cook's Illustrated made Indian sweets their cover feature late last year. TasteAtlas highlighted kulfi and rasgullah places. World over folks are discovering just how delicious our sweets are -- so creamy, so milky, so enjoyable.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Have you ever tried tossing up a simple chickpea salad with a wine and apple cider dressing? It bumps it up to the gourmet category.
Is tomato the most loved vegetable maybe after potatoes? We need tomatoes in much of what we cook, be it pizzas, pastas, soups, curries, sandwiches, salads, dals, rasams, sabzis, raitas, sambars. Tomatoes provide health with taste -- they have plenty of antioxidants that help fight inflammation.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
Whether you're a peanut lover or just looking to add more protein options to your menu, you have come to the right place. Choose from any of these 15 recipes for a tasty dish that toasts the humble singdana or mungfali.
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances