There's no load of cream or butter in this dish. Some healthy yogurt (plant based if vegan), a few slices of cashews and lots of veggies!

Fresh peas ground to a coarse paste and sautéed in cumin, ginger and tomatoes, soft boiled potatoes with lentil dumplings dunked in a stew!

I learnt to make this rice first from my sister, a pulao that's full of flavours, looks so green and smells umami!

This dish is my way of making a rustic charred cauliflower that is tender yet holds its shape.

My earliest memories of food are associated with a bowl of hot yellow dal. A well-tempered dal is a meal in itself, and a joy ride of taste.

This amalgamation of carrots and peas is more than a mere dish. It's an exemplar of how families eat seasonal produce and enjoy it with love

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

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.

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...

Drawing upon the caramelization of onions and the fragrance of whole spices, this tempered rice is a game changer in your mundane daily meal

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

This recipe is a vegan variation of the popular Indian dish, saag paneer.

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

I can safely say that at least a hundred permutations and combinations of ingredients are possible to make a new kind of poha preparation.

This sweet potato peanut stew is everything good I can wish on a busy day or days when I don't want to cook up a storm!