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.
Sarvapindi is one of Telangana's most loved traditional snacks, celebrated for its crisp edges, soft centre and wholesome ingredients.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
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.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Consultant-Clinical Dietitian Sabah Ghare recommends why you must include seasonal fruits like jamun along with colourful veggies in your monsoon diet.
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.
At sunset, in Vashi, New Bombay, a modest roadside stall, near the entrance of General Arun Kumar Vaidya Kala Kendra, quietly draws a steady stream of endless customers -- office-goers, students, families and regulars.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
An okra dish with peanuts and sesame that will win you over in a jiffy.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Maharashtra's Food and Drug Administration (FDA) has issued a notice to a spice and dry fruits shop in Pune, owned by the family of Siya Goyal, an accused in a murder case, ordering it to cease operations due to alleged violations of food safety norms, including suspected adulteration and labelling issues.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
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.
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
It took years and years to bump into a green banana and learn how to eat it.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
This tadka for pointed gourd takes it to another level taste-wise.
Delhi Police busted an adulterated spice manufacturing unit in Old Delhi's Khari Baoli, arresting a man and seizing around 801.88 kg of spurious ground spices and raw material.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Makar Sankranti is one of the year's first festivals of India. The country joyfully kicks off the year with a tapestry of colours and traditions: Gujarat's soaring kites. Punjab's blazing bonfires. Tamil Nadu's bubbling Pongal pot....
After living in India's most palatial residence for 12 years, India's first President Dr Rajendra Prasad returned to his simple hut on the banks of the Ganga. He never owned a house of his lifetime.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Do you know some of the thoughts, ideas, disciplines and items India has given the world?
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
