Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Divya Nair suggests five versatile ways to put your dosa batter to good use.
The sweet taste of a laddoo is believed to attract prosperity and abundance.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Try this delicately-spiced simple alu recipe from Bihar.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Edamame + truffle oil + basmati rice = an exquisite combo.
Recipes with brown rice that you've avoided all your life.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
A fusion rice with colourful vegetables and paneer that makes for a wonderful lunch or tiffin.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Using black rice in your idlis makes them more nourishing.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
World leaders often have simple tastes when it comes to food.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Stuffed with plenty of crunchy veggies, this dish requires very little cooking.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Phirni can taste astoundingly good with nutritious black rice.
