Two Russian flights with oxygen concentrators, lung ventilation equipment, bedside monitors, medicines, including Coronavir and other essential pharmaceutical items landed in India to help the country in its fight against the COVID-19 surge.
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
Rediff reader and food blogger Srividhya Ravikumar shares a scrumptious Kasi Halwa recipe. You can share yours too!
A blend of rich flavours, this curry is served with Crispy Rice and Spicy Salsa.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
If you're looking for something that's sour, sweet and spicy, try this gravy.
The traditional kitchen with its focus on healthy food finally gets some attention in a new book.
Hailing from Kolhapur, MasterChef Australia contestant Rishi Desai shares his experience on the show.
High-pitched identity politics, which is the norm in the northeast, has continued to compound the boundary problem.
The traditional porridge is a hit among farmers of Tamil Nadu.
The mouth-watering plate of Indian food was created by MasterChef Australia 2021 contestant Depinder Chhibber.
Heard of Onam Sadhya? The traditional harvest festival of Kerala is incomplete without feasting on Sambhar, Avail, Oalan, Kootu and Paysam.
Vadams or vatthals are popular South Indian crispies that go perfectly with almost all varieties of rice.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
Indian companies should discard traditional business practices to emerge as major players in the global economy, a recent report said.\n\n
Most often what creates issues is HOW things are being said as compared to WHAT is being said, explains Pooja Khera, happiness, wellbeing and relationship coach.
The company aims to expand its offering to include whole grains, fruits and vegetables
Enjoy these Eid recipes and send us yours!
Here are a few traditional preparations to help you sweeten Raksha Bandhan celebrations on August 21.
Start-ups in the information technology domain are quite common these days. But three young entrepreneurs have ventured into a comparatively lesser known area of food: snacks. Arul Murugan, co-founder, Chloroplast Foods, tells Shobha Warrier/Rediff.com, how he is bootstrapping his start-up.
Share pics of what's in your lunch box and we'll publish the best responses.
'I'm following my heart and would like to go where the road leads me. I want to do things that will excite myself and people too,' says Tanushka D'Silva.
How can 'first food' meet the challenge posed by factory-made 'fast foods' which are backed by marketing money and often come with 'traditional taste' tags attached to them? The first step would be to preserve knowledge about first foods, says Dinesh C Sharma.
Chef Manish Kusumwal of Keys Hotels shares his special recipe.
Whoever thought an Australian chef would represent India so beautifully in the MasterChef kitchen?
December 2022 could be the last Christmas for Santha Bakery, a business drawing its lineage from the first Christmas cake baked in Kerala.
In India, as elsewhere, veganism has spawned an industry of plant-based products such as tofu, tempeh, peanut curd, cashew cheese, almond butter, flax eggs, sauerkraut, seitan, mock meats, apple honey, vegan chocolates, nutritional yeast and plant-based milks. There are vegan cafs and restaurants such as About Vegan (Jaipur), Bodhi Greens (Dharamsala), Carrots (Bengaluru), Earthlings (Mumbai) and Elysian Delights (Gurugram), vegan cooking classes, vegan tours, vegan conferences and vegan e-tailers such as vegandukan.com and veganmall.in. "Plant-based milks such as soy milk, almond milk and oat milk have made promising inroads with Indian consumers. "Estimated at $21 million vs the animal-derived dairy industry at $140 billion, plant-based dairy in India is projected to grow at a CAGR of 20.7 per cent to reach $63.9 million by 2024," write Dhruvi Narsaria and Rajyalakshmi in their 2020 report, "Insights on plant-based milk category in India", published by the Good Food Institute India and Ipsos India.
The chef prepared his famous butter chicken on the popular cooking game show.
Food, family, politics, superheroes, serial killers, there's a little bit of everything. Sukanya Verma recommends what to catch on OTT this week.
Khichdi -- prepared using rice, pulses, coarse cereals and spices -- has been selected as Brand India Food
While the traditional masala portfolio continues to hold its sway, the brand is up against stiff competition from food delivery apps and the thriving community of restaurants that they support for its ready-to-cook and ready-to-eat fare.
When Twinkle Khanna asked her celebrity friends what was in their dabba, everyone wrote in and sent their recipes as well. What does Katrina Kaif like to include in her dabba? She tells us here.
Indian football hero of '80s, Chibuzor dies
Why stick to the traditional when you can try something new?
A very simple yet stunning cold soup that is sure to tickle your tastebuds.
See how these Santas are spreading cheer around the world.
To make it possible to attract the best of our young people to join the armed forces, all university courses anywhere in India should include compulsory National Service for a total period of six months, says T Thomas
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
The actor puts his culinary skills to test.
You had been eating sehri in the morning and iftar in the evening for the past month, fasting for nearly 12 hours in between. Now that you are switching back to your old lifestyle, you'll need to follow a few guidelines to get your body back on course, advises nutritionist Ryan Fernando.
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