Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
A favourite breakfast food or snack with your chai.
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.
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.
Nothing uplifts a winter evening like soup.
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.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
A Bombay shaadi with singing, dancing, prayers and great food!
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
A rustic spin on your favourite Palak Paneer.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Sona Bahadur's Goa currython yielded interesting results.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stunning book on the Kumbh. And a recipe.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
'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.'
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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 a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
Master making a stew from the North Eastern state.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Why can't tikkis be made with millets and makhana?
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
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