Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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.
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.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
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.
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.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
Nothing uplifts a winter evening like soup.
A favourite breakfast food or snack with your chai.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
Try this delicately-spiced simple alu recipe from Bihar.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Jazz up a plain omelette with a few mushrooms and spinach and you have a gourmet breakfast. Hitesh Harisinghani shows you how.
Holi celebration menus need planning. A good mix of sweets and savouries as well as ice-cold drinks because Holi is usually a hot day. We have handpicked 11 recipes just for you!
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.
Volkswagen has unveiled a significant facelift for its Taigun compact SUV, introducing a new 8-speed automatic gearbox for the 1.0 TSI engine, a panoramic sunroof, and a host of design and interior enhancements to sharpen its competitive edge in the bustling SUV market. But is it enough?
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Former Australia captain Aaron Finch shares his views on fast-tracking young talent into the Indian cricket team, analyses Arshdeep Singh's bowling, and discusses IPL team strategies.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Royal Challengers Bengaluru batting coach and mentor Dinesh Karthik praised the team's fighting spirit after their six-wicket defeat to Rajasthan Royals in their first away match of IPL 2026.
World leaders often have simple tastes when it comes to food.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Before the king of fruits takes its final bow of the season, a last delicious mango recipe courtesy Chef Neha Deepak Shah. A hat tip to the East, thickened coconut milk rice pudding is rolled up with mango slices.
Mushroom soup that gets its creaminess from healthy nuts.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
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