A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
What happens when a festive Indian mithai meets booze and a cocktail shaker? The result is the indulgent Kesar Ghewar Martini. Inspired by the delicate flavours of ghewar, this creamy cocktail combines vodka with saffron-cardamom syrup, fresh lemon juice and rose water. A splash of chilled cream lends it a smooth richness, while saffron adds an elegant finishing touch.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
A sweet treat that pairs the smooth flavour of chocolate with the crunchy texture of hazelnuts.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
An easy, cheesy recipe you must try this monsoon.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Cucumber Tambuli is a cooling dish from Karnataka.
Every time you step into the kitchen it's quite possible to create a version of eggs that's far tastier than the last time you made eggs.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
The simplest and tastiest way to make bok choy.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
We continue unveiling a series of exceptional recipes using avocados.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
It had always been my dream to reach the Balkans someday and for a few days in hot August my wishes were granted.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
