Lauki or doodhi, also called bottle gourd, isn't one of those easy-to-dismiss, underrated sabzis -- it's a star! Ever since Panchayat on Amazon Prime made it a household name (and meme), the veggie has been in the spotlight!
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
This pasta dish consists of a feta-broccoli stuffed pasta -- choose your shape -- that has an unusual avocado yeast sauce dribbled over it. It is served up with a dollop of pumpkin foam, a thin avocado wafer and a drizzle of truffle oil.
The Recipe for a North Indian yoghurt-chawal.
This tadka for pointed gourd takes it to another level taste-wise.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
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!
A recipe with an interesting combination of greens with chicken you must bookmark and try over the weekend.
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.
With the cricket fever taking over the country, it is time to ramp up our snack game too!
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.
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.
'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.'
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!
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.
At a function in Anand, ministers and the chief minister all in attendance, Varghese Kurien called the IAS lobby termites.
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.
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
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.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
This is no ordinary Anjeer Ka Ice Cream!
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
It's only July but the South Korean drama scene is brimming with action and adrenalin.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
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.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Edamame like you have never had before.
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.
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.
