Green Tomato Days are here. Make the most of them.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
These are the 10 best-rated curries in the world, according to TasteAtlas, a platform known for ranking traditional foods across the globe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Buttered fine capellini with a simply-cooked tomato sauce is a satisfying meal.
The addition of green tomatoes make this dish tangy and different, while the extra green chillies pep it up.
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We have bringing you recipes from her latest cookbook, one-a-day. Today it's Halloumi skewers with cherry tomatoes and onions!
Made from scratch, this vegetarian pizza is super quick to put together.
You can make this milky paneer dish in less than 30 minutes!
Rediff reader Reshma Aslam shares some appetizing vegetarian soup recipes for the season.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
A vegetable curry made using the signature vindaloo paste.
Try making two not so preferable vegetables -- tinda and kadoo -- with these recipes.
These recipes are both easy to cook and good to eat. Try them!
This one-pot meal goes well with Boondi Raita.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
Treat yourself to two of Chef Satish Arora's signature five-star dishes.
Your Rajasthani dish can be put together in 30 minutes.
Why just eat noodles and samosa separately when you can combine them together for a tasty treat?
An intriguing pulau that could be a great lunch fixture
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A wonderful addition to your weekend spread.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A rainy day recipe to keep you warm and cosy.
A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of Bengali cuisine.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
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