To feel better on a chilly day, dine on this soul-warming veggie soup.
Hitesh Harisinghani's unusual Mutton Kheema recipe.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
To defend their Asia Cup title, India must improve catching and find a steady middle order. Friday's dead rubber is a good chance to try these out.
Homemade suhi can be as tasty as anything you can order at a restaurant.
Pink is a hue that wins every heart. Soft. Dreamy. Full of joy. And a lovely addition to food via magical rose syrup or gulaab ka jal, such an addictive taste.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Turn your leftover chapattis into a hearty snack.
Edamame + truffle oil + basmati rice = an exquisite combo.
With hilsa prices soaring, when you do cook it you need the finest recipe.
Start your day with walnuts, chia, fruit. You can't go wrong.
This sweet that uses edible gum and nuts is a winter favourite.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Punjabi cuisine is one of India's most runaway popular. It's got an enormous following world over too. Who can resist khasta naans floating in makhan? Or creamy Butter Chicken? And the rich paneer delights? Or Dal Makhani?
Cake is the answer, no matter the question. Because a good day always ends with cake. Be it either a tiny delicious tidbit of a cupcake. Or an elegant, unfussy tea cake. Else maybe a drippy, triple-layered chocolate masterpiece. Learn how to make them all.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Do You Wanna Partner is frothy and funny without being loud or crude, which is something so many Indian comedies cannot manage, observes Deepa Gahlot.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
Winters call for a heartening rasam made from this healthy legume.
A no-onion, no-garlic potato dish for Pitru Paksha.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Chicken mince, arbi, mushrooms and bok choy in one neat package. Delicious!
Love for pasta is growing by leaps and bounds in India, especially amongst younger generations. In Mumbai, for instance, there are roadside stalls on main thoroughfares selling Penne Alfredo and other types, as per their colourful menu banners. We are getting more experimental, although we need a little mirchi on whatever pasta we tuck into. A few select recipes for passionate pastawallahs...
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
Discover the wonderful variety of pulau dishes in this flavourful collection. Each type of rice preparation offers tradition, home-style goodness and loads of taste, of course, in every forkful.
Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Yet another one of India's wonderful flatbreads, this variety of thalipeeth, which contains protein and fibre-rich rajgira or amaranth, makes for a filling and appetising breakfast, discovers Hitesh Harisinghani.
France today increasingly resembles the Italy of the past, when governments fell with bewildering regularity, prime ministers came and went in rapid succession, and political instability became the norm rather than the exception, point out Krishnan Srinivasan and Manoj Mohanka.
How to make a satisfying comfort food from leftovers.
Will you try the actor's version of the popular Mumbai street-side snack?
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances