Edamame like you have never had before.
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.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
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.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
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.
Millets add earthy richness to a soup, especially ragi.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
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.
Try this delicately-spiced simple alu recipe from Bihar.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Pears with roasted turnips does make an unusual, yummy soup.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
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.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
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.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
