Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
With the cricket fever taking over the country, it is time to ramp up our snack game too!
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
A recipe with an interesting combination of greens with chicken you must bookmark and try over the weekend.
Kiara Advani turns 35 today and if there's one thing she's mastered besides stealing scenes, it's stealing the spotlight.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
As India celebrates its 80th Independence Day, hotels and restaurants across Delhi and other states are rolling out a diverse array of special offerings. These include themed culinary festivals showcasing regional Indian cuisines, fusion menus, live music performances, and attractive discounts. From royal Wazwan feasts to contemporary global blends and staycation packages, establishments are providing unique experiences for patrons to commemorate the occasion over the long weekend.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Have a go at making tangy, sweet, spicy Dahi Puri from scratch. It's actually quite easy. And might taste better than what you have on the street.
From childhood playmates to train companions and mommies who become your friends, every phase of life introduces us to a new kind of friendship, says Divya Nair.
Paneer is a favourite food of all Indians everywhere. There has to be a paneer recipe on every restaurant menu, at every shaadi, for parties, inside pulavs, on cocktail snack platters, stuck into dosas or sandwiches, atop pizzas etc etc. Choose a scrumptious paneer recipe from any of our lucky 21 and hit the kitchen!
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
This is no ordinary Anjeer Ka Ice Cream!
'Ultimately, everything has to be shared. That's why you have that talent. To share it. Unless you share, it won't continue.'
Make the most of the monsoon with these hatke experiences.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Silky and seductive, Chef Ranjan Rajani's Vanilla Panna Cotta is pure dessert elegance. It takes about 10 minutes to put together but needs time to infuse flavours and for refrigeration before serving.
At a function in Anand, ministers and the chief minister all in attendance, Varghese Kurien called the IAS lobby termites.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Edamame like you have never had before.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
While the new Brezza keeps its tried and tested 1.5 litre NA engine, there is now an additional 1.0l turbo petrol unit with a 6-speed manual gearbox to tempt younger buyers, points out Somnath Chatterjee.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
A sweet pulao is a yum way to bring in Baisakhi.
During the mango season 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.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
