Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
A soft, fruit-studded cake with crumble topping that turns golden as it bakes. You will find it impossible to stop at just one slice.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Try this elegant adaptation of a traditional creamy Italian pasta.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
Why can't tikkis be made with millets and makhana?
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.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Create a shrikhand using dragon fruit and enjoy the awesome results.
One of the jewels of desi-Chinese cooking, especially for vegetarians, is Gobhi Manuchurian. Sheetal Mahurkar makes the deep-fried delights with cornstarch-coated crisp florets that have been cooked up in a chilly-capsicum-soy sauce.
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.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Jazz up a plain omelette with a few mushrooms and spinach and you have a gourmet breakfast. Hitesh Harisinghani shows you how.
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!
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Mushroom soup that gets its creaminess from healthy nuts.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
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.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Master making a stew from the North Eastern state.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
