A decadent dessert pairing kataifi with dark chocolate and Turkish hazelnuts.
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
Divya Nair shares her Amuma's recipe of payasam made using broken wheat, a healthy twist to the traditional ada pradhaman.
Crisp, juicy guava gets a Thai-inspired makeover in Chef Sarab Kapoor's refreshing salad.
How do you turn a simple bagel into a hearty breakfast?
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Easy Rawa Toast is not an Indian snack but it is not not an Indian snack either.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
What happens when a festive Indian mithai meets booze and a cocktail shaker? The result is the indulgent Kesar Ghewar Martini. Inspired by the delicate flavours of ghewar, this creamy cocktail combines vodka with saffron-cardamom syrup, fresh lemon juice and rose water. A splash of chilled cream lends it a smooth richness, while saffron adds an elegant finishing touch.
Cook your summer weather sabzis before the season goes.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
An easy, cheesy recipe you must try this monsoon.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
A sweet treat that pairs the smooth flavour of chocolate with the crunchy texture of hazelnuts.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Every time you step into the kitchen it's quite possible to create a version of eggs that's far tastier than the last time you made eggs.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Cucumber Tambuli is a cooling dish from Karnataka.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
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.
The simplest and tastiest way to make bok choy.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Are you a fan of Mexican food? Then this recipe is meant for you.
