Food

A woman and her Punjabi husband disagree on mutton cooking preferences. The article explores the 'melt-in-the-mouth' versus 'meaty' texture debate. It then focuses on Chef Arvind Kumar's Chapli Kebab, a dish with Pashtun origins, detailing its ingredients and preparation, including variations from the traditional recipe.

This Christmas, as your cake pudding bakes and the aroma fills your home, may it weave new memories and continue the timeless story of tradition, family, and joy

When the temperature dips, there is nothing quite like a bowl of hot soup

This vegan-friendly recipe is his ode to sustainability, simplicity and the deep comfort of warm, earthy flavours

Come winter, and a warm halwa doesn’t just finish the meal, it completes the moment

Tomato rice with chicken can be easily prepared and mastered at home

As Chef Gill and her aunt stir the comforting kala channa dish, memories bubble up — of family ties, traditions, and the flavours that keep love alive across miles and generations

Infused with saffron, sweetened with honey or jaggery, and topped with delicate foam, the kesari doodh cappuccino brings old-world comfort into a contemporary cup

From temple kitchens centuries back to finding its way into every household celebration, this traditional delicacy has come a long way

The shape is all-important when it comes to cooking and retaining the texture of a vegetable

With its melt-in-the-mouth texture and royal green flecks of pista, Besan Pista Burfi is a sweet reminder of home and celebration

Shahi Subz Gosht has been replicated from the royal repertoire of princely kitchens

Aroma of ghee and sugar syrup wafting through homes evokes festive memories

The aroma of roasted besan, the sparkle of cranberries and delicate filo crisps come together to recreate the magic of festive season

For him, this desi chicken curry is more than a recipe — it’s a memory of home. Rooted in village traditions and his mother’s kitchen wisdom, it captures the warmth and soul of a true Punjabi meal

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