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.
Bored of home-cooked food? Try out this interesting recipe by Priya Prabhu.
This traditional pulao is a key part of any Bengali comfort meal.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Cauliflower and blue cheese is a match made in culinary heaven.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
This interesting Mangalorean dish can be eaten with coconut chutney, Fish Gassi or Chicken Gassi.
Stuffed rice paper rolls are light, nutritious, unusual and yum.
Sona Bahadur's Goa currython yielded interesting results.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Hema Rajiv shows you how to put leftover rice to good use.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A simple and quick recipe to satisfy your Chinese food cravings.
Grab those veggies from your refrigerator and whip up this delicious meal.
Homemade suhi can be as tasty as anything you can order at a restaurant.
The brown Rice Salad With Honey Mustard Dressing is a healthy, filling meal in a bowl with something from all the food groups.
Two recipes perfect for a cosy night in.
Make your chai time exciting with deep-fried kachcha kela fritters!
In Bengali 'jhal' means spicy and 'muri' means puffed rice.
When two seemingly boring ingredients -- brown rice and moong sprouts -- are spiced with veggies, the end result is surprisingly amazing, says food blogger Smruti Shah!
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Adding greens to your dal transforms it into to the best companion for your rice.
A no-onion, no-garlic potato dish for Pitru Paksha.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
These delightful idlis are great for breakfast or nashta.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Where are the best places to get vegan food in the world?
