What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
The Recipe for a North Indian yoghurt-chawal.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
The perfect Sunday recipe. Note: It's cooked in mustard oil.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
The IPL 2026 Final calls for an equally exciting sixer of a snack offering. We have chosen six easy recipes to concoct a spread that will keep the hunger at bay and your peeps happy during the high-voltage clash.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
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.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
It took years and years to bump into a green banana and learn how to eat it.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
rediffGURU Dr Deepa Suvarna, a practising paediatrician with over 25 years of experience recommends simple lifestyle changes to improve your child's immunity, sleep and appetite.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
The actress remembers the everyday fare at her childhood home in Bengaluru.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
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 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.
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.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
All about India's favorite summer beverage/dessert indulgences.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
Top chefs are sharing comfort food recipes to turn their followers into cooks.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
World leaders often have simple tastes when it comes to food.
