Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Make the most of the monsoon with these hatke experiences.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
International Tiramisu Day is the perfect excuse to celebrate one of the world's most loved desserts, a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, it's also a dessert that welcomes creativity. This year, we're celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Try this elegant adaptation of a traditional creamy Italian pasta.
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
At a function in Anand, ministers and the chief minister all in attendance, Varghese Kurien called the IAS lobby termites.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
An avocado is an excellent ingredient for a classy, palate-altering sorbet, had in between courses to change the taste in one's mouth.
From childhood playmates to train companions and mommies who become your friends, every phase of life introduces us to a new kind of friendship, says Divya Nair.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
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.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Millets add earthy richness to a soup, especially ragi.
Pears with roasted turnips does make an unusual, yummy soup.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
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.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
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.
'Ultimately, everything has to be shared. That's why you have that talent. To share it. Unless you share, it won't continue.'
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
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
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
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 only July but the South Korean drama scene is brimming with action and adrenalin.
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.
