Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
Whip up spreads on the double, especially when supplies run low.
Protein helps you build muscle, improve metabolism, and keeps you satiated for longer.
Rajma makes far better kebabs than you imagined.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
In 2021, India ordered 115 biryanis per minute, or 2 biryanis per second, says Swiggy.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Green Tomato Days are here. Make the most of them.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
The time-tested traditional foods that our grandparents relied on may not be very popular. But their nutritional diversity is indisputable, says Ameve Sharma.
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.
Have you tasted Besan ke ladoo cookies?
Chefs in Mumbai are unleashing their creativity to woo gourmets with global vegetarian fare. Mini Ribeiro picks her 10 favourite restaurants.
Lupita Nyong'o's speech at the 2014 Academy Awards is a classic example of a brilliant speech says Rakesh Godhwani, author of What to Say and When to Shut Up!
