Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Millets add earthy richness to a soup, especially ragi.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
This simple chutney can be served with kebabs and other starters.
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.
A great way to end an Indian meal, it's usually had during summer. But with mangoes still available in the market and raw mangoes usually available year round, you can give this refreshing drink a try.
Make this dessert the hero of your Diwali menu.
It pairs beautifully with just dal and rice.
Chef Varun Inamdar's recipe for Chitranna is mildly spiced, nourishing and can be eaten over a few days.
Absolute indulgence in a glass and the last mango recipe you must try as this mango season peters to an end.
A different kind of dish to add to your Diwali menu.
Loaded with ghee, sugar and walnuts, this dessert is as sinful as it gets.
Bhutte Ka Kees or stir-fried grated corn is a healthy, fast snack for tiffins, for after school or after work.
These two dishes will go beautifully with a festival weekend feast.
Traditionally thukpa is made with buckwheat noodles and flavoured with yak meat or dried fish.
Get ready to rustle up a banquet for your sibling on Raksha Bandhan.
Welcome the festivities with these delicious delights.
This creamy, buttery gravy goes well with jeera rice or roti.
This yogurt channa dish requires no elaborate preparations.
These recipes are sure to delight your loved ones.
Special treats to celebrate your special bond.
This festive season, put on your apron and whip up exquisite, progressive desserts, MasterChef-style.
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances