From Rajasthan’s kitchens to homes across India, Flavours of India is a community-powered cookbook where food is memory, ...

Nagaland is renowned for its tradition of fermenting food. These are not just ingredients but staples in Naga food ...

Hill stations often remind one of misty mornings and cool breezes, and what is unmissable is the hot street food. Two food ...

Getting spongy, fluffy, and soft idlis (or crispy disa) every time, straight out of the idli maker, is all about preparing ...

Be it the last-minute hosting or satiating rainy-day cravings, there’s nothing that can beat crunchy munchies paired with a ...

If you have leftover idli-dosa batter in the refrigerator, and you no longer want to make the staples, you can still use it ...

Ghewar, a beloved monsoon sweet dish, is famous in many parts of Northern India, especially in Rajasthan. It comes in several ...

Rinse quinoa and toor dal. Heat some ghee in a pressure cooker and add cumin seeds. Once they splutter, add onion and ginger.

Murukku is a traditional South Indian snack that can be made healthier using millet. If you want to have a crispy gluten-free ...

Heat a kadhai and melt some ghee. Add the mashed bananas and cook till soft. Add sugar, milk, and cardamom powder. Stir well ...

Turn the leaves of kale into crispy chips and serve with salsa or any other dip that your babies love to pair with crackers.

Semiya upma, or vermicelli upma, is one of the most comforting South Indian breakfast dishes. However, this simple and ...