Have you been shying away from making your favourite tikkas just because you don’t own a clay tandoor or barbecue grill set?

Ambadi, also known as Gongura in Andhra Pradesh and Roselle in English, is a tangy green leafy vegetable that marks the ...

Though an OTG cannot be considered a traditional Bengali kitchen staple, the extent to which it can reimagine classic ...

Shrikhand is a favourite Maharashtrian and Gujarati dessert, made from strained yoghurt, sweetened and flavoured with saffron ...

Emphasising seasonal ingredients, mindful cooking, and healthy snacking, here are some easy-to-follow recipes that are ...

Savan or Shravan is the holy month dedicated to Lord Shiva. Many devotees opt to eat sattvic food until this auspicious time ...

Rinse moong dal a couple of times and soak it in water overnight. Add to the processor along with ginger and chillies. Blitz ...

Millet flours are gaining popularity, and for all the right reasons. To make yourself a nutritious and guilt-free breakfast ...

Warm up the milk on a medium flame till it gets lukewarm. Add cocoa powder, sugar, cinnamon, and vanilla extract to the warm ...

Many people in India observe fasting on certain days of the week or during religious festivals like Navratri, Ekadashi, or ...

The freshness of spices matters, as it makes all the difference in cooking. When they go stale, they lose their taste and can even spoil your favourite recipe. You don’t need any fancy method to ...

Wash arhar dal and pigeon peas, and soak them in water. Saute onion, garlic, and ginger until they release aroma. Add tomatoes and spices. Pressure cook the ingredients for 3-4 whistles. Prepare the ...