This virgin piña colada is a creamy, tropical blend of pineapple and coconut that instantly feels like a beach getaway.

Boil milk in a pan and let it simmer until slightly reduced. Stir in condensed milk, rose syrup, and cardamom powder, mixing ...

Don’t let your coriander wilt before its time! With these clever storage tricks, you can keep your herbs crisp, fragrant, and ...

Punjabi cuisine is known for its layered flavours and rich gravies, each built upon carefully prepared masalas. With a ...

Knead the dough with atta, methi, salt, red chilli powder, cumin powder, and water. Take small portions of the dough and ...

Undhiyu season arrives with the winter harvest in Gujarat. The dish takes its name from the traditional method of cooking ...

Heat some ghee and cook crumbled mawa till golden brown. In the meantime, mix jaggery and water and boil it dissolves, and ...

Add masala to the slit karela pieces. Let bharwa karela cook.

Use a slice of sourdough or good quality brown bread as the base for mashed avocado seasoned with lime juice, red chilli ...

The Punjabi delicacy of sarson ka saag, made using mustard leaves, is a delicately spiced seasonal speciality that is enjoyed with a dollop of white butter and cornmeal rotis. Reminiscent of the ...

Roll the dough into medium-sized balls and dust a little with flour. Flatten each ball with a rolling pin and make a thin ...

Skip the usual gajar ka halwa and dive into winter’s sweeter secrets. These age-old Indian desserts do not just satisfy cravings; they wrap you in warmth and nostalgia with every bite.