Cook your summer weather sabzis before the season goes.
An easy, cheesy recipe you must try this monsoon.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
Zesty, spicy, tasty recipe to try this monsoon.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
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.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
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.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Sacred spots and soaring peaks: Bucket-listing across the heartland. Roopa Unnikrishnan and her father journey through the heart of India.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Discovering the stunning land of breathtaking temples.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
All about India's favorite summer beverage/dessert indulgences.
As the sun sets in a riot of colours during the days of Ramzan, the call to prayer is heard and Indian streets are transformed into places of both faith and feasting.
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.
Warm up to winter with this delicious curry!
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.
Sona Bahadur's Goa currython yielded interesting results.
Where are the best places to get vegan food in the world?
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
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
A look at the several varieties of Misal Pav you must try.
A unique snack recipe for masala potato-stuffed cabbage rolls.
A traditional Goan dish, balchao pickle is a hot and spicy mix.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
This deep-fried potato recipe will sort out your monsoon cravings.
