In India, we take our sandwiches seriously.
Did you know this paratha is almost 30 inches in diameter.
This raita looks like a kheere ka raita, but it is only when you take a bite, do you realize that it is much zingier in comparison.
There are many, many kinds of breads in Kashmir, sweet, savoury, crispy, pillowy soft, here are some that we are in love with.
Is Varan Phal the Maharashtrian cousin of the Gujarati Dal Dhokli?
The much neglected Naga cuisines sees a much definite use of meat, fish, local herbs, ghost peppers and more.
Kashi Halwa hails from Udupi and is made with ash gourd, oodles of ghee and dry fruits.
Are you tired of your failed attempts at making sev without a chakli press at home? Here are some hacks for you to follow.
Odia Mansha Jhola is a fragrant and flavourful mutton curry.
Darjeeling is the storehouse of some of India’s best tea varieties.
Malvani cuisine is the cuisine of the southern coasts of Maharashtra and Goa.
From roasted chestnuts, savory smoked ham, fruity cakes, specialty cookies it’s time for Christmas
Paired with dosa, vada and idlis, coconut chutney is one of the most popular condiments that is served along with sambhar. Have you tried making it yet?
The baking boom: the loaf you bake is equal to the love you take.
It’s not just hotel chains, standalone eateries too are bursting with new ideas to make food delivery a delight.
It is a dish from before the start of the millennium that has travelled the world
Bhel epitomised the old Bombay. But the new Mumbai is about pav-bhaji and vada-pav
Deep-fried fritters make you feel guilty? Here’s how you can enjoy them guilt-free now.
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