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.
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.
Make your chai time exciting with deep-fried kachcha kela fritters!
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.
This dish is for fans of creamy, coconut milk-based soups.
It's one big bowl of crunchy goodness.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
Give a healthier and tastier upgrade to your regular thalipeeth.
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.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Incorporating millets into your breakfast is always a good idea.
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.
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.
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
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.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
These delightful idlis are great for breakfast or nashta.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
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.
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.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
Diwali Recipe: Shilpi's Makhane Ki Kheer
