What, according to you, is so unique about an Indian meal? We feel it's the mix of completely different ingredients, oscillating between sweet, savoury, and spicy flavours, without overlapping each ...

During COVID-19 we moved away from the city to a rural setting and then could not be persuaded to return to the traffic, crowds and high stress that metropolis life is all about. There were many other ...

Rice is one of the most widely consumed foods in the country. Some of our favourite dishes, such as rajma, kadi, chane, and sambar, are all best enjoyed with rice. This is why we ensure that rice is ...

Gujarati cuisine is known for its comforting simplicity and perfectly balanced flavours, and Ringan nu Shaak (brinjal or aubergine curry) is one of its timeless classics. This humble dish brings ...

Gujarati snacks, known as farsan, are an essential part of Gujarat’s culinary culture, offering a perfect balance of sweetness, spice, and crunch. These snacks range from deep-fried delights to light, ...

Colocasia leaves, or kachu pata as we Bengalis call them, are often used to wrap and steam meat or fish — think the delicious Kachu Chingri! While they’re a staple in Bengali comfort meals, have you ...

As the Gujaratis celebrate Gujarat Day on May 1, Indian chefs dive into lesser-known Gujarati dishes that deserve the spotlight. While these dishes exist in the cuisine, their simplicity and cooking ...

Soak the ground rice and dal mixture in buttermilk and 1 cup warm water. Leave to ferment for 8-10 hours. After it is fermented add the water and oil mixture. Now add all the other ingredients except ...