Place the sliced potatoes on the bottom of the pan and add half of the herbed rice mixture. Add dried dill and more garlic for more fragrance and flavour. Finish it off with the rest of the rice ...

Sheetala Ashtami marks the end of winter and the onset of summer. Hence, the festive dishes include hydrating and cooling ...

Oil hands, peel, and cut jackfruit into small pieces. Parboil kathal with salt until slightly tender, then drain. Mix ...

Papad, a crispy salty, spicy accompaniment has a special place in Indian cuisine. Moong dal, urad dal, Chana dal, rice, sago, ...

This new book is not just an archive of spices from the Indian subcontinent, but is also an invitation to play with them and ...

Mix semolina, flour, and salt. Add sufficient water to make a semi-soft dough. Divide the dough into small balls and roll ...

Jackfruit, rich in nutrients and low in calories, serves as an excellent meat substitute. This guide details a recipe for ...

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From mythological origins to modern twists on bhaang, here’s what makes Holi India’s most electrifying festival.

Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate the Iranian new year with "Bitter + Sweet" ...

Ask Rithvikk Dhanjani what Holi, the vibrant festival of colours means to him, and he says “it symbolises the victory of good over evil”.

Add soaked dry fruits and cook until coated in masala properly. Pour fresh cream or yogurt for a rich, creamy texture.