Cold weather slows idli batter fermentation, making it stubbornly flat. These practical, winter-specific tips help create ...

As the sun shifts northward on Makar Sankranti, khichdi takes centre stage. Made with fresh grains and ghee, it soothes ...

Making bread with a sourdough starter has the advantage of lasting longer than store-bought bread. Even a loaf of homemade ...

Add garlic, mushrooms and cook until mushrooms release moisture and turn slightly golden. Add hot stock one ladle at a time, ...

As winter evenings settle in, crunchy snacks become the perfect chai companions. From flaky to crisp bites, these snacks add ...

If you've ever visited the UK, you may have seen a ploughman's lunch on the menu. Although it seems very elegant and ...

Marinate chicken with spices, salt, and ginger-garlic paste for 20 minutes. Add gram flour and rice flour; mix using minimal ...

Cheetal Grand in Khatauli, around 100 kilometres from Delhi, serves a variety of vegetarian and non-vegetarian meals. The ...

These regional Indian breads are deeply tied to climate, grain, and tradition. Made for local kitchens and eaten fresh, they ...

Makar Sankranti is a harvest celebration that is celebrated by serving on a plate. Pan India, seasonal grains, lentils, ...

Pulihora literally means sour rice. With the word puli meaning sour. It is a dish that is regularly offered as prasadam in ...

Boil the potatoes. Remove from boiling water. Let them cool. Mash them up. Chop the tomatoes and capsicum into pieces. Heat ...