Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
The lemon is marinated for six months in a jar with sea salt.
India's top order did not take responsibility to bat well against South Africa, captain Harmanpreet Kaur said after her side lost by three wickets.
You need exactly four ingredients to make this pickle.
Chef Varun Inamdar's recipe for Chitranna is mildly spiced, nourishing and can be eaten over a few days.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
'The quality of justice is directly linked to the quality of judges -- if that suffers, justice delivery suffers.'
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, shares a list of foods that promote gut health.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Each bottle of pickle that leaves FarmDidi, headed to a consumer, has a little kahani behind it -- it's linked to the tale of a life, the life of a simple, striving village woman who created it, and that's what gives Manjari Sharma satisfaction and happiness.
The customary naadan or home-cooked meal is rather memorable fare.
Explore ingredients that you may have never thought to use or need to use better.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
When its founder, Raghunandan Kamath, took a calculated risk, his Bollywood customers backed him all the way, say Rohith Potti and Pooja Bhula.
Delight family you might visiting abroad with a gift of homemade theplas.
French beans cooked with dal, like -- how it's made in South India, specificlly Tamil Nadu -- is a tasty addition to a Sunday lunch menu.
For the Stalin government to win back the confidence of voters ahead of the Lok Sabha polls, post-flooding restoration works, their speed and efficacy would be closely watched, and not just by the political Opposition, notes N Sathiya Moorthy.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
'My God, we could win half the world over just by our food alone.'
The home-chef put Indian cuisine on the world map with her cooking experiments on MasterChef Australia.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
'My adrenalin kicked in and the happiness returned! It was time to go in for the kill again.' IAF Veterans Group Captain Dilip Kumar Dass tells Air Commodore Nitin Sathe about how the IAF decimated tanks in the famous Battle of Longewala.
This version of my mom's special sambar uses plenty of Madras cucumber and okra.
'Children are curious by nature, so I thought of writing these books, which provide creative but convincing explanations and also teach values like sharing is caring,' Sudha Murty tells Chintan Girish Modi.
Satisfy your food cravings with these unique stir-fried recipes.
MasterChef Australia Season 13 winner Justin Narayan speaks about his Indian roots.
A number of top cricketers have expressed concern about being confined to biosecure bubbles for months on end to keep international schedules on track.
Make modern meals from ancient grains.
This start-up connects diners with regional cuisines that restaurants do not serve.
Can a foetus hear the tinkle of bangles? Will drinking milk help produce more milk?
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
'You could be out of sight, out of mind but it may take just one song to bring you back and to let you know that your audience is still rooting for you.'
Bang in the middle of Chennai, A Ganesh Nadar experiences a culinary delight that brings back fond memories of his childhood.
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