Food

In the grand Indian kitchen, fingers are more than tools — they’re part of the recipe

Be it a bowl of ghugni, a plate of sundal or a dip of hummus, chickpeas bring flavour, nostalgia, and community to every season

The barnyard millet and green peas tikki combines lightness with flavour, offering a crisp, wholesome snack that’s as nutritious as it is satisfying

Packed with health benefits, this sweet delight from Karnataka can be served as a chilled burfi or shaped into a soft pudding

The long-forgotten recipe of Bihari peetha is made with rice flour dough, packed with spicy chana dal

Sabudana steps out of its usual khichdi-and-vada identity in innovative Chef Nishant Choubey’s festive creation — a momo that celebrates tradition with a touch of Chilean prunes and chillies

Patties can be of different kinds, and have been adapted to suit the Indian palate

It is ideal for meatless days and monsoon moods alike

The British took a great liking to the Indian curry, carrying it back home and to other parts of the world

The classic combination is delicious, full of balanced nutrition and easy to cook

Indian sweets like burfi, kheer, ras malai and more can be prepared with almond or coconut milk

From a Sangrur village’s ban on consumption to curbs on sale near schools in Punjab, there’s intense scrutiny

From Mohali to Mumbai, a few celebrity-owned restaurants are showing that they’re more than branding exercises. What sets them apart is not the fame on the signboard, but the food, design and thoughtfulness on the table

This slow-cooking method in a sealed pot originated in Persia and was refined in Awadh

Raw mangoes simmered in sugar syrup, slowly melding with roasted flour, create a traditional Punjabi dessert that stirs up memories of summer

Inspired by Indian street-style chaat, this crunchy power bowl monsoon recipe can be a staple on ‘clean-eating’ monsoon menu

One-pot meals are convenient, healthy and tasty, and full of flavours

Traditional recipes like litti-chokha, daal bati, even thick rotis cooked on fire and simple daal are in trend

Stuffed Kashmiri morels, slow-cooked in a royal saffron gravy and served with millet khichdi, are nourishing and bring rustic charm to the plate

Symbolic of Punjabi hospitality and seasonal wisdom, the ‘Mitthi Te Namkeen Thali’ of slow-cooked Kheer and Pude is as much about tradition as it is about taste

This timeless recipe brings together tender minced meat, chana dal, and a medley of spices to create deeply flavourful kebabs that are crisp on outside and soft within

In Karnataka’s regional cuisine, red chilli powder is a key ingredient, often balanced with ghee

Delicate in texture and taste, this Himalayan fish has a mild and nutty flavour. Grilled, and served alongside vibrant vegetables, it makes for an aromatic, flavourful, wholesome meal

Instead of frying staple monsoon snacks like pakoda, tikki or samosa, bake, steam or use an air fryer

Aims to reduce food waste and boost sustainability, WOOHOO to open in September in downtown Dubai