Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
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.
We continue unveiling a series of exceptional recipes using avocados.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
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
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.
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.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
A sweet pulao is a yum way to bring in Baisakhi.
Arm yourself with these two salads this summer.
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.
Edamame like you have never had before.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
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.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Millets add earthy richness to a soup, especially ragi.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
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