Pears with roasted turnips does make an unusual, yummy soup.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Gudi Padwa recipes for the foodie in you.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Arm yourself with these two salads this summer.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Millets add earthy richness to a soup, especially ragi.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
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.
Three desserts come together in one delicious offering.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
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.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
We looked back at the 10 Recipes Rediff Readers Loved Most.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
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...
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
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.
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.
Kagiso Rabada, the Gujarat Titans' fast bowler, has been impressed by Vaibhav Sooryavanshi's fearless six-hitting in the IPL. Rabada acknowledged Sooryavanshi's talent and X-factor, noting his fast hands and lack of fear.
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