As Lohri and Makar Sankranti roll in, we trace how a tiny winter seed came to carry stories of immortality, magic, and ...

In a pan with heated oil or butter, sauté chopped green chillies with ginger-garlic paste. Cook the capsicum and onions until they are just beginning to soften. Add tomatoes, garam masala, salt, and ...

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

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

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

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

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 ...

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

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

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