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.
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.
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
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.
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Nothing uplifts a winter evening like soup.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
A favourite breakfast food or snack with your chai.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
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.
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.
Have some chatpata chaat is always fortifying.
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.
All about India's favorite summer beverage/dessert indulgences.
Why can't tikkis be made with millets and makhana?
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.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
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.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Jaggery and wheat come together to make the fastest and most perfect Diwali sweet.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
When Vaibhav Sooryavanshi is in full flow, everything else fades into the background. He has made a habit of taking on the best bowlers in the world and making them look ordinary.
Time to celebrate the humble sweet potato. Extremely versatile, it lends itself for a festive dessert.
A soft, juicy mithai, totally delicious, that 'hails' from the eastern part of India, especially Odisha.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
From royal kitchens to festive feasts, figs have long symbolised richness and warmth. In every form -- sweet or savoury -- they bring flavour, balance, goodness.
