Andhra recipes for palate-pleasing pappu or dal.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Enjoyed best during Raja, it's a unique dessert from Odisha.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
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.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Mischievously-named cocktails, with a powerful kick, will get the party started.
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.
Bring Easter in with a magnificent dessert at the end of your holiday repast.
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.
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.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
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.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Make a simple, delicious jaggery and suji halwa in your microwave.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
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.
A simple microwave recipe that will provide treats for your home New Year bash.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Tomatoes, before they ripen, make a great sabji.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Crispy, light chicken cutlets make for a great dinner course.
Crispy, sweet chicken snacks for the new year countdown.
Homemade suhi can be as tasty as anything you can order at a restaurant.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
This sweet that uses edible gum and nuts is a winter favourite.
