How To

Tempering, or tadka, is the final flourish. It is when you heat oil or ghee, throw in whole spices and aromatics, and pour it over a finished dish.

Meat masala is often the key ingredient behind restaurant-style flavours in homemade curries. Although a variety of spices go into non-veg recipes, this masala stands out as the real game-changer.

Bihari-style fish curry to Bengali, Goan, and Amritsari versions - all popular among non-vegetarians.

If you have ever wondered why your matcha does not taste quite right, you are not alone. The secret lies not just in the powder, but in the way you bring it ...

You can use popcorn in various ways while cooking specific sweet and savoury dishes. Wondering how? Here are some creative hacks.

With a dash of creativity, old plastic bottles can become practical, eco-friendly kitchen hacks that cut down waste, save money, and keep things efficient.

The sommelier explains that re-inserting the cork is not advisable as it means that half of the bottle still has oxygen inside.

There are many varieties of pickles, each with its own unique flavour profile. One standout in this line-up is lemon pickle - sharp, tangy and packed with punch.

Not sure whether to refrigerate your mangoes or leave them out? The answer depends on their ripeness - and knowing when to switch can make all the difference.

Your everyday dal-chawal deserves more than just a steel plate. Discover how a few simple styling tricks can turn your comfort food into a visual treat, without any fancy ingredient.

You don't need butter to make butter chicken taste indulgent. By using flavour-packed ingredients, you can replicate the beloved taste and texture of traditional butter chicken.

Quick dal makhani recipe: While nothing can quite replace the slow-cooked version of dal makhani served at Punjabi dhabas, this quick recipe is a fantastic alternative for busy days.

Aam Panna Recipe: By following these tips, you'll be able to make a refreshing and delicious aam panna that's sure to quench your thirst!

If your butter chicken recipe keeps missing the mark, this list of common mistakes (and how to fix them) is your cheat sheet.

A common problem while roasting bhutta is that it tends to burn easily, which can make all your efforts go to waste.

Is the glassware you are using in the oven really safe? We have explained it all for you.

Parantha made in ghee is heavenly, but it's good for you only if you cook it right.

Cardamom has a unique aroma that can enhance the flavours of both sweet and savoury dishes. Here are some delicious uses of it you must know about.

Mishti Doi Recipe: Below, we'll be sharing five easy tips that'll help you make perfect mishti doi every single time.