An easy guide to make sambar powder and a generic sambar at home!

Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

A rice cake from Odisha that lies at the heart of its ancient history and continues to be made and served in homes and temples.

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

Odisha's quintessential preparation of lentils with vegetables is ancient, and food of the gods and people alike.

At its core, a chorchori is a minimally spiced Bengali mix veg dish which is extremely flexible in terms of ingredients.

To mixed greens, Auntie would add boiled chickpeas and let the mixture slowly cook to a thick consistency. The tadka was typically Punjabi.

The chicken gravy is loosely spiced with subtly caramelized onions and has a streak of acidity from tomatoes or yogurt, or sometimes both.

This recipe is a keeper. It brings together the Awadhi and Hyderbadi styles of making biryani, and is neither too spicy nor too bland.

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

The story of blueberry is in many ways the story of the Indigenous people of North America.

How beautifully the Kashmiri bibis added lotus roots to a summer fish curry of Nabha, something that's hardly known today.

Ram Rochak Tarkari — potatoes and eggplants cooked in earthy and fragrant spices to form a thin gravy, topped with mung bean dumplings.

Shahi Paneer bearing the insignia of Mughal cuisine, associates royalty with the use of nuts, saffron, yogurt, milk and cream in it.

A chokha or poda is a much simpler affair, rather bland if not for the pungent mustard oil, and common in Odisha, West bengal, Bihar and UP.

Jump to Recipe Print Recipe Food has always been the biggest and perhaps, the strongest source of nostalgia for me. There is a subtlety...

This recipe is an aromatic blend of mushrooms (khumbi in Hindi) with long grained rice.

Sai Bhaji is made of three key ingredients, greens, vegetables and lentils.

If you have ever taken a road trip in India and haven't eaten dal fry at a dhaba on a highway, your journey is incomplete.