Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Create a shrikhand using dragon fruit and enjoy the awesome results.
An introduction to the mellow flavours of Mizo cuisine.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Two special dishes to include in your Onam feast.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
We ask chefs and home cooks for their rainy season specials.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Andhra recipes for palate-pleasing pappu or dal.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Enjoyed best during Raja, it's a unique dessert from Odisha.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Mischievously-named cocktails, with a powerful kick, will get the party started.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
A silky, creamy dessert made from milk and cream that melts in the mouth.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Pitha is a snack, which can be had with Chole Chaat or just a cup of tea.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
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