One of the classic Indian chicken curries is just a few steps away. Let juicy chicken chunks simmer in a spicy broth and finish off with a note of cream!
They're part of a typical Sunday breakfast in any Bengali's home. Killer lentil stuffed puris that are hot, round, fluffy and will surely make your day.
Baati is a popular Rajasthani bread snack. In this recipe a paneer and spice stuffing is used. Traditionally you mash the baati then pour ghee, chutney and dal over it.
A rich tomato and cashew based gravy with butter fried paneer chunks. Serve this dish of butter paneer with steamed rice or hot rotis!
This recipe was sent in by one of our viewers of Aditya Bal's Chakhle India. She shares with us the traditional tehari recipe from Uttar Pradesh.
Relish the exquisite taste of authentic Bengali seafood. Sensational shrimps are mixed with heart-warming masalas and cooked wrapped in tender coconut. This aromatic delicacy will get you hooked forever.
Small, round and crispy koftas with a gorgeous dry fruit filling are soaked in a flavourful gravy to give you the perfect meal.
Mutton ribs are cooked in milk and whole spices, wrapped in gram flour batter and finally fried golden.
Chef Kunal Kapur brings authentic dhaba food to your dinner table. Chole are soaked overnight and cooked in a host of local, aromatic masalas without any onion or tomatoes!
One of the favourite street food of India. Boiled potatoes are mashed and mixed with a melange of aromatic spices, daal and other condiments baked lovely or fried to perfection.
There is a popular perception that South Indian food is only vegetarian. These 7 incredible dishes shatter that perception, and how!
Food for Thought Fest 2016 was organised by South Asian Association for Gastronomy (S.A.A.G), to celebrate the region's food traditions, which unify the gastronomic heritage of the SAARC nations. The event was held on the ...
A new study analysed over 2000 recipes from a popular food site and figured out what makes Indian food so unique and so delicious.
A core component of the essential taste of Indian food is ensuring the flavors are fresh and bright and not bogged down by unnecessary reheating and refreshing.
According to a recent survey, no more than 12 per cent of beverages and 16 per cent of foods sold by nine leading Indian food and beverage companies were of "high nutritional quality".
Anyone who has travelled for food in India will know that flavours and ingredients change almost every 100 kms. We pick some of these regional cuisines of South India.
Do you shrink away from street foods, thinking they are unhealthy and unhygienic? Well, think again, because a well-known Australian culinary historian claims that she found Indian street foods safer than restaurants catering to tourists.Charmaine ...
Chef Manish Mehrotra is at the helm of the iconic Modern Indian Restaurant, Indian Accent. He gets candid with us in an engaging rapid fire.
Hot, crispy samosas and seekh kebabs are popular items in street food joints of African nations where people relish Indian cuisine, says Ugandan-born British journalist and author Yasmin Alibhai-Brown."Africans love Indian food. If you go ...
Indian curries change character every few hundred kilometres. We distinguish them not by their main ingredients but by the souring agents.