Sohan halwa is a circular-shaped dessert with pistachios and almonds on top. It is made with ghee. It has been around since ...

From the Koya tribe of Andhra Pradesh to the Karbi of Assam, six tribal cooks are bringing their ancestral recipes to Mumbai.

Heat oil or butter in a pan, then sauté the onions until soft and lightly golden. Add ginger-garlic paste and cook until the ...

Exploring Kala Ghoda builds a serious appetite. From iconic cafés to comforting old-school eateries, these South Mumbai food spots are perfect for quick bites or relaxed meals between art walks, ...

Add ripe papaya cubes to a blender and pulse once to break them down smoothly. Pour in chilled milk slowly, ensuring the papaya blends evenly without lumps. Add honey or sugar, along with a pinch of ...

Idli and dosa aren’t the only fermented foods your gut loves. From kanji to fermented rice and pickles, these traditional dishes quietly support digestion, balance gut bacteria, and make everyday ...

Making all kinds of waffles is just one of the many uses for a waffle maker. They can also be utilised to transform everyday recipes or leftover food into something inventive and new. Here are a bunch ...

The culinary landscape of Chhattisgarh hides many recipes that remain unexplored. Here is your guide to getting acquainted with the popular dishes of Chhattisgarh so that your gastronomic journey ...

The Union Budget 2026 quietly influences what India eats and pays for. From farming support to food subsidies and technology, here’s how this year’s budget decisions ripple from fields to markets, and ...

In a bowl, mix rice flour and jaggery syrup to make a smooth, thick dough. Keep it overnight to get the best texture and flavour. On low-medium flame, heat ghee and shallow fry the Anarsa until it ...

Leftovers don’t belong at the back of the fridge. With small tweaks and smart formats, last night’s dinner can turn into ...

As silver prices fluctuate, the shimmering varq on Indian mithai tells a deeper story of craft, culture, and evolution. From ...