Flavourful, light and nutritious, broccoli offers refreshing variations
Flavourful, light and nutritious, broccoli offers refreshing variations
Vows tough action against those involved in cross-border drug trade
Milk can lead to all kinds of sweets and savouries, from chhena and curd to paneer and cheese
The taste of this tandoori murg ka baap from Thailand will grow on you
Various kinds of rice adorn our tables in different ways and flavours
In Thailand, creating a salad has been raised to a fine art
The Moroccan version replaces wine with vinegar and apple juice, chopped figs and dried apricots
Plan out a colourful meal with an array of dishes
Pista-crusted mutton chops would have easily found a place in any princely dastarkhwan
I was sipping my morning Darjeeling tea recently when the aroma of the light golden liquid did a slow waltz up my nostrils and reminded me of a visit to a special tea salon several years back. The boutique was...
The recipe of the unusual moong dal ki rasmalai is simple to follow
Apart from the usual dishes like aloo matar, there are some interesting recipes in which peas play the main role
A simple savoury cheesecake souffle is not difficult to bake at home and enjoy
The best part about a picnic is that there are no rules about food
What makes the Chettinad rendering of chicken curry special is the judicious blend of spices
Nicely spicy, Indian soups are broth-like and light in consistency
Spicing of chicken curry from the mountains of Karnataka is subtle and different
The young and the health conscious are enthusiastically embracing methods which their grandparents once followed to prepare food
Usher in the New Year with droolworthy varieties
Call them pani puris, phuchkas or puchkas, these deep-fried balls are easily among the best roadside snacks
Every morsel and crumb of the eggless Christmas cake is as tasty as the traditional recipe
The much-loved gulab jamun has many variations. During a recent visit to Kolkata, I had one version — an elongated and slimmer cousin called ledikeni. Legend has it that it was prepared by a halwai in Bengal for Lady Canning...
There are very few dishes that can rival shab deg for its resplendence as a seasonal celebratory dish. The recipe originated in Kashmir and came to Shahjahanabad when the new Mughal capital was commissioned by the Emperor, who gave the...
A few careless words uttered in a film I was watching on the telly hit me hard. “Anyone can make a stew,” said Irina Asanova, female lead in ‘Gorky Park’, and got me all, please pardon the pun, stewed up....
Biting into a mutton chop one pleasant evening, I got thinking about this delightful snack that eastern India revels in. A chop is not to be confused with the western lamb chop, or mutton chaap, or something indescribable called a...
There is an old saying, ‘Catch them young!’ This is the best way, we are told, to spot talent so that kids with promise can grow up to be stars. This is as true in the kitchen as on the...
Every year, when the Durga Puja season arrives, we are bewildered by the mouth-watering temptations at different pandals. Pujo is celebrated with great gusto in West Bengal, Odisha and Assam, and also wherever the probasi Bengalis are domiciled. There is...
In this festive season, when sweet shops are lined with platters of laddoos, I am reminded of my village in western Uttar Pradesh. Laddoos were essential to every wedding feast and were served in pairs, or joda, before a meal...
Lotus is the national flower of India, celebrated in legend and lore. It is the stuff of metaphysical speculation and is depicted in sculptures and paintings. The stem holds the hundred-petalled blossom aloft, but serves the master unseen underwater. We...