A traditional recipe from Gujarat, this savoury cake makes a great breakfast or an addition to a light dinner.
They swear by vegetarianism to not only save our environment and animals, but also to maintain their lithe, sculpted figure.
Buttered fine capellini with a simply-cooked tomato sauce is a satisfying meal.
Prepare it fresh and serve it on the same day.
A quick Gudi Padwa recipe that can be easily made at home.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
The ultimate guide to the best festive spread ever!
Chef Neha Deepak Shah shares three delicious vegetarian meal ideas.
A wonderful addition to your weekend spread.
A comforting soup with bold flavours.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
Summer calls for a light brunch with fresh berries and chicken or grilled paneer.
Surprise, surprise, your kids, who were no karela fans earlier, will love this recipe.
This flavour-packed dish can be cooked at home even without a shawarma machine.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
Koli Saaru is usually served with Mangalorean style Kori Rottis, a crispy rice roti. But it can also be had with steamed rice or rotis.
Culinarian and food blogger Vindhya Karwa shows us three fun ways to cook this nutritious green.
You can enjoy Nadiya Sarguroh's take on Mutton Biryani with Raita or salad to balance all the masala and spice.
Every aspect of Navratri is associated with delectable dishes that are relished across the country during these divine nine days -- from lip-smacking savouries to wholesome sweets.
Cauliflower and blue cheese is a match made in culinary heaven.
Made by hand, these steamed modaks are filled with jaggery and coconut.
An interesting non-vegetarian version of the beasan kadhi.
A simple recipe made without onion and garlic.
Two South Indian recipes to be served with rice.
Instead of serving the mince and bread separately, Shumaila Chauhan gives the dish a makeover and serves the kheema inside the pav.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Light, creamy Tricolour Panna Cotta to begin your Independence Day celebrations.
Chef Nidhi Mahajan shares an easy-to-make, lip-smacking non-vegetarian recipe.
A few basic ingredients are all you need to make this traditional dish.
The addition of green tomatoes make this dish tangy and different, while the extra green chillies pep it up.
The lowly kadu is promoted to an awesome pumpkin soup.
Misal Pav, the delicious Maharashtrian snack served at Mumbai's Aaswad restaurant bags the prize at the global Foodie Hub Awards in London.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
MasterChef Australia contestant Sarah Todd's overnight Goan Pork vindaloo is perfect for an indulgent weekend meal.
Ramapriya Suresh's recipe to make soft, flaky parottas at home.
The actress remembers the everyday fare at her childhood home in Bengaluru.
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