Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
'This tragedy will not be the last -- you shall witness another tomorrow, perhaps another the day after, and increasingly more.'
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
It's the Season For Biryani. During Ramzan many might have already dug into the best of biryanis. But as Eid al-Fitr approaches and the faithful wait for the moon, preparations will begin for the most glorious editions of biryani of all.
Diwali Recipe: Shilpi's Makhane Ki Kheer
The 2025 Redefined Thar takes that phenomenal, rugged capability and wraps it in a shell of genuine usability. Rajesh Karkera/Rediff simply cannot stop raving about the offroad civilised beast.
Date palm jaggery and tapioca go into making this delicious pudding.
Nature gives us instructions. When the mercury crosses 32C: Drink Lassi! And the whipped mango versions are the best.
Learn how put your air-fryer to best use. Many a deep-fried delight can become magically no-oil or less-oil dishes with this wonderful appliance. Everything from crispy snacks to satisfying main courses do well in the fryer, allowing you to eat healthier without sacrificing on taste.
When the heat comes rolling along, in killing waves, it's time to take out your best ammunition. Yup, we need the cooling magic of kokum in all our foods and drinks.
Mango shrikhand with garam puri is a classic combo.
One of the most beloved traditions associated with Pana Sankranti is the preparation of the unique Pana drink. What is so special about Pana? Read on
Any Odia kitchen is incomplete without the comforting flavours of Dalma, a traditional dish that combines lentils and seasonal vegetables.
A healthy recipe with coriander seeds and nuts.
This delicious bowl of coconut milk kheer is hard to resist.
From Uttarakhand comes a simple, tasty meal.
Not all cakes, mousses, puddings need eggs, or even sugar, and can easily be whipped up at home.
Nuts, whiskey, dark chocolate, milk chocolate, cream... Can anything be more wicked?
Have some chatpata chaat is always fortifying.
The Maharashtrian summer or monsoon answer to Undhiyo, it is a classic mixed vegetable preparation, presented by Chef Sanjeev Kapoor.
A raseela aloo that incorporates nutritious drumsticks.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
Go experimental while making your modaks! Try unusual stuffings and coverings.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Overripe bananas, fit for discarding, can make the most gorgeous addition to a chocolate cake.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
A fresh salad that pairs watermelon with feta cheese is one of those classic contrasting sweet-salty combos that is delightful.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
Mayur Sanap experiments with the classic Kashmiri eggplant dish that has tamarind as its star ingredient.
To defend their Asia Cup title, India must improve catching and find a steady middle order. Friday's dead rubber is a good chance to try these out.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
Every round of tossing colour and playing Holi is punctuated with a tall cold glass of Thandai.
