Freshly ground spice mixes add depth, aroma, and balance that packaged blends often lack. These homemade masalas are easy to ...

In a mixing bowl, combine chickpeas, onions, tomatoes, and green chilli for a colourful, crunchy base. Sprinkle chaat masala ...

Masquerade balls emerged in the 14th and 15th century Europe, built around movement, masks and constant socialising. Food during the Regency era balls became central because it had to be easy to eat ...

Raspberries are very sensitive to moisture and will go bad in a few days if they get wet. Strawberries are stronger and can ...

Winter comfort food doesn’t need a makeover—just better building blocks. Seeds and berries quietly boost warmth, texture, and ...

2 cups puffed rice (murmura) ½ cup boiled potatoes, finely chopped ¼ cup boiled chickpeas (or peanuts) ¼ cup finely chopped onion ¼ cup finely chopped tomato 2 tbsp green chutney 2 tbsp tamarind-date ...

The Gathering's second edition transformed Mumbai's Mukesh Mills into a culinary canvas where India's top chefs and artists collaborated. From cured scallops to Himalayan yak, the festival redefined ...

The quinoa is cooked with water on low heat until the grains soften and turn fluffy, then left to cool completely.

Similarly, while general nutrition guidelines are available, everyone has individual needs based on their preferences, health ...

Add white rum, pineapple juice, and coconut cream to a blender jar. Drop in the ice cubes, making sure they’re fresh and not ...

Cook pasta in well-salted water until al dente and reserve some cooking water. Blend basil, garlic, nuts, cheese, and olive oil to a coarse pesto. Toss hot pasta with pesto, loosening with reserved ...

Coat the boiled and well-squeezed soya chunks evenly with cornflour and all-purpose flour. Deep-fry them until golden and ...