The first time I tasted dal – at an Indian restaurant when I was at university – it quickly joined the other dishes that I ...

Sweet and sour, this is less plain than other dals. There’s a lot going on with the flavours that finish it off, too.

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

P assing out Halloween candy is one of my favorite annual traditions. When I was a kid, I vowed to be the grown-up who would ...

Mohinga is a popular breakfast dish from Myanmar that consists of rice noodles in a fish broth flavoured with herbs and ...

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

Curry leaves, chopped brinjal, and any other veggies should be added. Cook and soften them by sautéing them. Add the salt, ...

Add chiles, cumin seeds, peppercorns ... Top each with about 1/2 cup mango koochumbar, 1/2 ounce tamarind chutney, and 1/2 ounce queso fresco.

Sudden price increases for spices and essential items was affecting Deepavali preparations for some Hindu consumers, ...

Explore the rich culinary heritage of Madhya Pradesh through its unique tribal halwas. Discover delightful recipes like Kodo ...

Each dish showcases the diverse flavours and aromatic spices that span India’s culinary landscape, from the North to the ...

Pumpkin is known for its natural sweetness and ability to blend with different spices. Here are some regional pumpkin dishes ...