A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Arm yourself with these two salads this 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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
'It's very easy for people to say, 'She got work because of her connections. What they don't see is the number of rejections I went through. Even if someone helps you get your first opportunity, you can't sustain a career unless you know your craft. I wanted people to hire me because they believed in my work, not because I was related to someone.'
A favourite breakfast food or snack with your chai.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Nothing uplifts a winter evening like soup.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
It took years and years to bump into a green banana and learn how to eat it.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
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.
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.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Try this delicately-spiced simple alu recipe from Bihar.
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
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.
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 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.'
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
