Mash the boiled potatoes to make the vada. Crush the soaked Barnyard millet (Samak chawal) with your hands. Mix the mashed ...

This rich nutty chutney is made from roasted peanuts, tamarind and spices. Its distinct flavour complements many South Indian cuisines.

A cooling dip made with yogurt, cucumber, mint, and spices. Great for balancing spicy pakoras! Made with fresh coriander ...

Another delicious and incredibly high-protein chaat option is to top boiled eggs in half with chopped onions, juicy tomatoes, ...

Add some flavor to your next party with these simple yet delicious dips. You can whip them up in no time, letting you spend ...

Diwali cannot be imagined without snacks which seem incomplete without tangy, spicy, and robust chutneys and spreads. These ...

A flavourful and refreshing mint chutney that goes well with both appetisers and main courses. A flavourful and thick chutney that blends spices and tomatoes, ideal for complementing foods such as ...

Just over one year ago, Manish Verma was operating his restaurant, Spice of India, as a pop-up shop out of the Cornell ...

Corn puffs are the crunchy base of this sweet potato, bell pepper, and fresh corn kernel medley, doused with a spicy pureed chili sauce, tamarind chutney, and queso fresco. A snack that’s both ...

Heat the oil in a deep-bottomed saucepan or a kadhai and fry the vada s in batches, flipping to evenly cook, till golden ...

Takeout orange chicken is definitely a go-to order, but it turns out it's super simple to make with ingredients that you ...

Turn it upright and deep-fry the mixture with the katori until golden brown and crispy. Once down, gently remove the katori and fill it with the aloo filling. Top with fresh yoghurt, vrat-friendly ...