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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
Two special dishes to include in your Onam feast.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
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.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Andhra recipes for palate-pleasing pappu or dal.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Who would have guessed that hemp seeds could be so tasty?
Phirni can taste astoundingly good with nutritious black rice.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Designer Anusha Reddy took the audience at BTFW on a sightseeing trip -- they viewed mermaids, swans, herons, flamingos, hummingbirds.
Little work, loads of flavour. That's why a sago pudding is the ideal dessert.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
This recipe is for those of you who like your mutton a little tangy and spicy.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Here's a simple recipe or breakfast or as an evening snack at home.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Delicious snacks, parathas made from sabudana.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
A piquant curry to jazz up steamed rice. Have it with papad.
Will you try the actor's version of the popular Mumbai street-side snack?
Turn your leftover chapattis into a hearty snack.
Lauki's high-water content makes it the perfect summer vegetable.
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