Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Mayur Sanap discovers a memorable chicken preparation in the Philippines.
Pears with roasted turnips does make an unusual, yummy soup.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Nothing uplifts a winter evening like soup.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
To feel better on a chilly day, dine on this soul-warming veggie soup.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
This traditional pulao is a key part of any Bengali comfort meal.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
A flavourful twist on traditional Indian kheer!
November is the start of the soup season in India. A bowl of garam garam soup is the just the way to kick off an evening.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Plan a nutritional treat for your bachhas on Children's Day.
It's spicy, buttery and utterly delicious.
Jazz up your summer lunch plate with this tangy potato curry.
This easy, tasty pulau can be cooked in 15 minutes.
A spicy but nutritious soup for the close of day.
This one-pot meal goes well with Boondi Raita.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Basil Zucchini Walnut Soup is good nourishment and will leave you feeling good about yourself.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
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