Everyday cooking need not be complicated. The beauty of home cooked food is its simplicity. Like this simple aaloo palak sabzi.
Designed to feed the working populace, popularised by traders, enjoyed by royals, these are today a part of culinary legacy.
You can do many things with potato - make paratha, tikki, sabzi and what not. You can even make a salad out of it and it tastes delicious.
Are you fond of veg kebabs? Then the recipe for Smoked Mushroom Galouti Kebabs is just perfect for you. Enjoy the smoky flavour to the hilt.
Over the years this fruit still maintains its status as one that is affordable to all and can be consumed raw or ripe.
Signature cocktails that raise the art of mixology to new heights and world cuisine leaves you spoiled for choice.
One of my distinct memories of food during childhood is rows and rows of mangodi drying in the sun on the terrace. But I never liked them.
If you are in Mumbai and planning to have a get-together with your gal pals, maybe you can consider Two One Two Bar & Grill's latest lunch menu.
It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had.
While the intense discussions about global challenges will raise the temperatures, it is the food by Taj that is expected to provide some much-needed relief.
Moong Dal Ki Goli is made with split green lentils grounded to a paste, cooked and made into small balls.
Try making Stuffed Gajar Paratha this winters. One, it's high on nutrients. Two, you will get another option for breakfast.
One of the fondest memories of food that I have is a breakfast of halwa-poori. Mmmmm… aate ka halwa and plain poori.
On the second day of the Pongal festivities, we bring to you the best of Pongal delicacies.
Kathi Rolls, wraps made of soya granules, make for a perfect breakfast or evening snack and it's super-nutritious.
This barfi made up of sesame seeds, jaggery and dry fruits is a perfect Lohri recipe and is good for your health too.
Harisa, one of the most celebrated cuisines of Kashmir, is a delicacy the locals relish for nearly five months in a year.
I first had Baingan Patiala at a local restaurant in Udaipur and immediately fell in love with the preparation.
Not sure what to make for lunch today? Try this quick recipe at home.
No meal in India is complete without this quintessential flatbread. But have you ever wondered when and how this meal essential originate?
Chef Satyabir Singh Tyagi, Chef de Cuisine at Baluchi, The Lalit New Delhi brings with him over 18 years of culinary expertise in Indian cuisine.
A good plate of Golgappa is enough to refresh your senses and make you feel happy about life.
Ever thought why drinking white wine leaves some women upset and depressed at times?
Quite affordable, but it surely isn't the place for people who don't like to eat heavy.
There is something exotic and delicious about waking up to the aroma of banana in the oven. And I felt like treating my family to this beautiful aroma this morning.
It is said that soldiers would break the dough into chunks and leave it buried under thin layers of sand to bake under the sun.
Tasty, healthy and flavourful - Aloo Methi ki sabzi is a must-have in winters. Here's the recipe.
Restaurateur Zorawar Kalra talks about bringing Farzi Café to Mumbai and taking Masala Library global.
From green dots to dhansak, a look at the food trends that dominated 2014.
Celebrity chef Sanjeev Kapoor inaugurated the National Street Food Festival at Jawaharlal Nehru Stadium complex.
From Delhi's chilli momos to idli-sambar and dosas of Tamil Nadu, satisfy your appetite with the variety of dishes.
From organic food to ancient grains, tapas to molecular gastronomy, Food and Beverages (F&B) in 2014 was a mélange of the old and the new.
Kerala's Christmas cuisine is probably the only thing that is yet to get a makeover, despite the passing of time.
6th National Street Food Festival organised by NASVI from December 25-28 at Jawaharlal Nehru Stadium comes at an apt time.
How can Christmas be complete without a home-made dry fruit cake!
Kabir Ahuja of Arthur’s Theme said the restaurant serves turkey all year around.