Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Millets add earthy richness to a soup, especially ragi.
Three desserts come together in one delicious offering.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Jazz up a plain omelette with a few mushrooms and spinach and you have a gourmet breakfast. Hitesh Harisinghani shows you how.
Nothing uplifts a winter evening like soup.
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!
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
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.
A favourite breakfast food or snack with your chai.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
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.
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.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Mushroom soup that gets its creaminess from healthy nuts.
Fried eggplant is layered with fried onions and blanketed with a cheesy white sauce and baked. The pickle can be easily stored in the fridge for a long time, Greta Rodricks, mother of the late designer Wendell Rodricks, told Mini Ribeiro in this recipe first posted on May 4, 2016.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Creating cocktails is like painting. Your canvas is the liquor you choose. Art strokes are the ingredients you add to take the concoction to a new high, making spirits bright.
These are little morsels of jammy perfection.
Try this elegant adaptation of a traditional creamy Italian pasta.
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