Many Indians struggle to meet their daily protein requirements. Most diets here are rich in carbohydrates. But protein often ...

Explore different types of bhajiya that you can enjoy with a warm cup of tea. From the earthy flavours of methi na gota to ...

Weekend is here, and it’s time to open the bottles, craft cocktails, and relax. If you are a whisky enthusiast, here are some ...

Heat oil in a pressure cooker, add cumin seeds and turmeric powder. After 20 seconds, pour the tomato puree and cook it. Add ...

Malabar parotta is a flaky Indian flatbread that can be paired with a variety of curries, both vegetable and non-vegetarian.

Malai paneer is the softest variant of cottage cheese and adds richness to gravies like shahi paneer or paneer butter masala.

Kappa meen curry is a beloved dish from Kerala made with boiled tapioca and spicy fish curry. The contrast between the bland ...

Beetroots are fresh, earthy, and loaded with goodness, but they won’t last in your pantry for a week if not stored right.

Tamarind gives a tangy punch to both global as well as Indian cuisine. But when it gets left over, it requires proper storage ...

It’s not just people, but restaurateurs and foodpreneurs are also gearing up for the second half of 2025. Your favourite ...

This World Chocolate Day, experiment with the ingredient. Did you know you can transform a traditional mithai from ...

Add the salt and powdered spices to the atta. Drain the excess water from dal, and add it to the atta. Keep it aside for 10 ...