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.

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 my calling towards homemade sauces for a pasta with the flavour of green herbs and nuts.

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 a celebration of my love for the food of Morocco, a place I have never been able to travel but identify with its cuisine.

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.

An early morning scene in a typical #Indian home kitchen is an assured pleasure on any day, where multitasking takes precedence over...

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!

I usually resort to rava idli when I do not have the time to make the typical rice and urad dal batter, which takes a longer to ferment.

Shepherd's pie originated from the instinct to not waste food, and that appeals to me a lot. I prefer using whatever vegetables I have.

This recipe It uses yellow baby (petite) potatoes but you can make it with any kind of baby potatoes you have or like.

Brussels sprouts are high in fibre and packed with vitamin C. They are extremely easy to cook and taste amazing with simple sautéing.

When I host guests at home and want easy starters or I want to laze around while the food gets cooked, paneer tikkas surely are amidst...