Millets add earthy richness to a soup, especially ragi.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
A favourite breakfast food or snack with your chai.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
'In India, there is this first generation migrant, say from a small village in UP. He didn't go to the Gulf to buy a big house but make the life of his family better.' 'He may have paid 1 lakh rupees to an agent to go to the Gulf. Imagine what will happen to him and his family if he has to come back. He and his family will become poor again.' 'He went to the Gulf to come out of poverty, but this war will make his family trapped in poverty once again.'
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
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.
A stunning book on the Kumbh. And a recipe.
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.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Andhra recipes for palate-pleasing pappu or dal.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Two special dishes to include in your Onam feast.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Winters call for a heartening rasam made from this healthy legume.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
These hot and crispy vadas are perfect with hot chai.
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