Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
A Bombay shaadi with singing, dancing, prayers and great food!
A stunning book on the Kumbh. And a recipe.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
You would be surprised how wonderful homemade Pav Bhaji tastes and you can monitor the salt and butter.
Hot weather calls for bringing on the salads, colder the better.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Edamame + truffle oil + basmati rice = an exquisite combo.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
The lowly kadu is promoted to an awesome pumpkin soup.
Zelda Pande shows you how to make curd from scratch.
A one-pot meal packed with nutrition and taste.
This favourite Holi dish can be made without deep frying the baras or bhalles.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Apples when stuffed, baked, and gussied up with a rum salted caramel syrup and ice cream, taste sublime.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
You'll be spoilt for choices with these varieties.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
Presenting the most-viewed recipes this year.
10 recipes our readers savoured this year.
This simple kind of upma, made from cracked wheat, is a great beginning to a day.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
Pulaus can gussy up a meal, especially when you are having guests over.
Mother's Day reminded me of how my mom learned to cook Indian food.
Fresh fruit juices to see you through the summer.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
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