Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
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
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.
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.
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.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
A rustic spin on your favourite Palak Paneer.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
An unusual preparation, this recipe can be made with homemade paneer and yoghurt.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
A zesty, fragrant chicken curry for a lovely Sunday lunch.
It's the Maharashtrian version of kadhi pakoras.
Presenting the best food pics shared by our readers this week.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Onam is here and so are the tasty preparations. Manjula Nair shares a traditional yoghurt and coconut based recipe from her mother's kitchen.
Ditch your plain cauliflower sabji for gorgeous Gobi Musallam this weekend.
An absolutely melt-in-your-mouth potatoes steeped in a creamy yoghurt gravy.
An adaptation of one of the signature dishes of Himachal Pradesh.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
This paneer in a thick, silky, yoghurt-based gravy is food blogger Sangita Agrawal's favourite dish.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
This recipe has a wonderful royal touch.
Serve it with steamed rice, chapattis, salad and papad for a wholesome meal.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
The customary naadan or home-cooked meal is rather memorable fare.
Perk up your weekend with a very different Malaysian-inspired dish.
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