How do you turn a simple bagel into a hearty breakfast?
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
The Lemony Gin Sgroppino is light and crisp. For it Hendrick's Gin is married with fresh lime, spiked with elderflower cordial and gets a sparkling soda finish.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
Zesty, spicy, tasty recipe to try this monsoon.
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.
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.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
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.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
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.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
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.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Getting hold of a recipe requires a skill even James Bond cannot master.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
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.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
An okra dish with peanuts and sesame that will win you over in a jiffy.
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.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
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.
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.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
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.
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.
