This dish is for fans of creamy, coconut milk-based soups.
Give a healthier and tastier upgrade to your regular thalipeeth.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Can Christmas be any more festive with this magnificent dessert all the way from Romania?
Incorporating millets into your breakfast is always a good idea.
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.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian.
These delightful idlis are great for breakfast or nashta.
Mango and walnuts is a great dosti, especially inside curried chicken sandwiches.
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?
A soupy, spicy, tasty soul-warmer to light up monsoon days.
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.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
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...
Try out this drink on days when the heat is unbearable.
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.
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.
rediffGURU Dr Deepa Suvarna, a pediatrician with 25 years of experience, debunks common myths related to health and nutrition of kids.
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.
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.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Simple. Refreshing. Healthy. Mayur Sanap/Rediff.com perfects his version of the tasty Maharashtrian drink.
Crispy corn tortillas don't have to always be matched with guacamole or salsa. How about a walnut and bean topping, with mango salsa?
It's spicy, buttery and utterly delicious.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
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.
This sweet is vegan, gluten-free and not very sugary.
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.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
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.
