Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
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.
How ITC plans to dominate the ready-to-eat snack market.
Here are interesting variations you can try.
This paneer in a thick, silky, yoghurt-based gravy is food blogger Sangita Agrawal's favourite dish.
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
As 2022 comes to a close, celebrate in style from dawn to dusk with 25 yum recipes.
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
Master Chef Vikas Khanna conceived a seven-course, 26 dish, menu for Prime Minister Narendra Modi' Fortune 500 dinner in New York. His recipes, exclusively on Rediff.com
From India's first Vietnamese restaurant to a molecular restaurant, Gitanjali Gurbaxani lists her choices for a monsoon treat in Bengaluru.
The delectable fast-breaking meals or Iftars are becoming more innovative as ever and the spreads more lavish.
