Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Millets add earthy richness to a soup, especially ragi.
Try this delicately-spiced simple alu recipe from Bihar.
Pears with roasted turnips does make an unusual, yummy soup.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
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.
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.
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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Try this elegant adaptation of a traditional creamy Italian pasta.
A Bombay shaadi with singing, dancing, prayers and great food!
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.
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Sona Bahadur's Goa currython yielded interesting results.
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