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

A new spot downtown is serving up authentic Indian sweets and a taste of modern cuisine in line with one of the cafe owner’s ...

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

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

Food Desk. Karwa Chauth Vrat is on October 20th. Women's preparations are in the final stages. Women wait for this fast all ...

This article explores a variety of light and healthy South Indian meals, perfect for lunch or dinner. It highlights the ...

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

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 ...

Vegan Gulab Jamuns, a nutritious and delicious Diwali treat, are made from plant-based ingredients like non-dairy milk powder ...

The regular and classic bhel puri and the most popular one, made with mixing finely chopped onions, tomatoes, green chilies, ...

Roasted peanuts, red chilli powder, garlic, salt, and a bit of tamarind. It is a dry chutney that pairs well with bhakri (flatbread), vada pav, or as an accompaniment to rice dishes. Green chillies, ...