Sago or sabudana, whichever you call the smooth tapioca balls, they go beyond the typical kheer and pudding. They can also be ...

Mustard oil is a staple in many kitchens for tadka and also frying. This pungent oil is famous for its strong flavour that ...

Toss mushrooms in a spicy Andhra masala and fry until dry and crisp. Serve them hot as toothpick starters with some sliced ...

Bengal’s love for Hilsa overflows during the monsoon, with iconic dishes like Shorshe Ilish and Ilish Paturi gracing tables.

Masala dhokla is a savoury, steamed snack made using a fermented batter of rice and dal. It is softer than idli and has a ...

Every person has a preferred bar snack that they return to, even if the drink changes every time. What you order first, often ...

The IAF Officers' Mess kitchen runs on a carefully planned system that prioritises both nourishment and familiarity. The menu ...

Maharashtrian thecha is a spicy condiment served with meals, but it is more than that. Celebrity chefs and experimenting home ...

Grease an aluminium foil and set it on a tray. Mix khoya, at room temperature, with sugar, cardamom powder, and rose water.

During monsoon, you crave fried food and hot dishes, but cooking such a snack should not be a hassle. Slurrp connected with ...

Heat a pan and dry roast peanuts, green chillies, and garlic. Grind the ingredients along with cumin seeds into a smooth ...

Heat oil and saute whole spices, onions, curry leaves, green chillies, and salt. Pour water and let the ingredients simmer ...