Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
A silky, creamy dessert made from milk and cream that melts in the mouth.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
Food in India has fled the confines of the kitchen and become a national adventure... Food shows, now even on news channels, have transformed restaurateurs from humble khansamas to courted celebrities.
Presenting the best food pics shared by our readers this week.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata tells you how to cook lamb shanks restaurant style.
At a farm? At a pop-up restaurant? Or at home? Harnoor Channi Tiwary explores the new-age dining options.
Chef and author Rakhee Vaswani talks about her passion for cooking, her daily struggles as a mompreneur and how she's spreading smiles through her recipes.
Chef-turned-author Rakhee Vaswani's simple tricks to cook healthy, restaurant-style food at home.
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