A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
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.
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.
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.
King George's Medical University (KGMU) in Lucknow has banned non-vegetarian food in its hostels following a suggestion from Governor Anandiben Patel. To compensate, the university will now serve protein-rich vegetarian meals, including soy, paneer, and tofu. While the Vice-Chancellor cites hygiene and health benefits for the ban, it has drawn criticism from faculty members and political parties who question the imposition of dietary restrictions.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Peak performances in football begin years before kick-off. From Kylian Mbapp, Lionel Messi to Erling Haaland, the sport's biggest names follow ultra-disciplined routines to stay fit throughout the season.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
The Recipe for a North Indian yoghurt-chawal.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Cook your summer weather sabzis before the season goes.
Dr Amreen Sheikh, chief dietician at KIMS Hospital, recommends a list of healthy fat alternatives that you can have instead of cheese without compromising on nutrition.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
The amazing story of how a little known cheese from Ladakh stunned the world!
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
A body works like a well-oiled machine and exercise increases its demands. To keep up and avoid running out of energy, you need to supply it with wholesome food and maintain proper fluid levels.
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.
Millets add earthy richness to a soup, especially ragi.
India and New Zealand have signed a comprehensive Free Trade Agreement (FTA) aimed at significantly boosting bilateral commerce and investments, providing duty-free access for 100 per cent of India's exports to New Zealand and securing duty-free inputs for India's manufacturing sector.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Yoghurt, whose consumption is going steadily up around the world, has always been an essential part of India's diet. Make sure it remains so -- it's a sterling probiotic, packed with minerals and vitamins. Try to make your own yoghurt at home -- it's easy. Read the labels carefully when purchasing dahi. Read on to learn about the valuable benefits of yoghurt...
Yoghurt Culture: How to cook, bake, sip, spoon up of one of the healthiest foods.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
India and New Zealand are poised to sign a free trade agreement (FTA) on April 27 in New Delhi, aiming to provide tariff-free access for Indian goods to New Zealand's market and attract USD 20 billion in investment over the next 15 years.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
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.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
