With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
Explore India's love for kachoris in every form -- crispy, deep-fried and bursting with flavour. Here are 7 must-try variations that go beyond the usual, from classic favourites to innovative bites.
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.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
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.
Cook your summer weather sabzis before the season goes.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Thekua, a very representative sweet snack of Bihar and Jharkhand, Nepal too, recently gained special attention after it was presented by Prime Minister Narendra Modi as a gift to Richard Rai, speaker of the National Council of the Slovak Republic, when he visited India.
We continue unveiling a series of exceptional recipes using avocados.
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.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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
The Lemony Gin Sgroppino is light and crisp. For it Hendrick's Gin is married with fresh lime, spiked with elderflower cordial and gets a sparkling soda finish.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
Why buy it when you can make your own tropical trail mix to keep in your office drawer or backpack to tide you over an attack of hunger pangs.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
The sunny sweetness of mango is married with a diced apple and a buttery avocado, around which a seaweed nori crisp is wrapped to produce a starter. Very snackable!
This is no ordinary Anjeer Ka Ice Cream!
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Pop avocadoes into a dessert and it provides a richness you've never sampled before.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
A sweet pulao is a yum way to bring in Baisakhi.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
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.
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
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.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Enjoy a healthy, guilt-free Diwali as you embrace 2023's superfood.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
