Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
A decadent dessert pairing kataifi with dark chocolate and Turkish hazelnuts.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
The Recipe for a North Indian yoghurt-chawal.
Zesty, spicy, tasty recipe to try this monsoon.
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.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
92 per cent of Indians claim to be happy in their relationships, yet 57 per cent suffer from deep loneliness.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
At a function in Anand, ministers and the chief minister all in attendance, Varghese Kurien called the IAS lobby termites.
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.
'Ultimately, everything has to be shared. That's why you have that talent. To share it. Unless you share, it won't continue.'
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Matthew Hayden cautions young cricketers against blindly copying Vaibhav Sooryavanshi's fearless batting style, backs Shubman Gill's consistency, and raises concerns over the future of bilateral ODI cricket amid the franchise boom.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
It took years and years to bump into a green banana and learn how to eat it.
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.
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.
All about India's favorite summer beverage/dessert indulgences.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
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.
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
