Roast the chopped dry fry fruits till they are golden brown. Let them cool. Grind the roasted ingredients and ground cardamom ...

Many Indian meals are known to taste richer and more balanced a day after they’re made. This article explains why certain ...

If you fast or adhere to dietary restrictions during the holy month of Sawan, you might have to skip on your favourite ...

Do you buy snacks on the recommendations of an influencer or do your due diligence? The recently released Healthy Snacking ...

Mix atta, moong dal, coriander, red chilli powder, cumin powder, garam masala, and salt. Take small portions and shape them into balls. Roll the balls into thin discs. Heat a tawa, add some oil and ...

After a viral kiss cam moment at a Coldplay concert featuring a CEO and his HR head, the internet had a collective meltdown ...

Khaman is usually made from besan or soaked chana dal, while dhokla is made using a fermented batter of rice and urad dal.

Delhi’s street food has always had a strong hold on food lovers, especially when it comes to smoky kebabs and soft, buttery ...

Sambar is not just one dish; it is a living, changing tradition that shows the diverse tastes of people from different parts ...

India has its own rich and varied coffee traditions that go far beyond café culture or modern brewing tools. From steel ...

Heat ghee in a small pan and add mustard seeds. Let them pop, then add jeera, garlic, and green chilli. Toss in the tomatoes ...

Raw mango loonji or launji is a tangy, sweet and spicy side dish that falls between chutney and pickle. It is a traditional ...