How To

Burnt kadhai bottoms are not uncommon. But instead of using those harsh chemicals, use used tea leaves at your home to make them look good as new.

Struggling with making gluten-free rotis? Here's a way to make soft, pliable, and most importantly, non-breaking gluten-free rotis?

Tamarind (imli), a pantry essential in Indian cooking, is particularly prone to going bad during this time.

The end of mango season doesn't have to mean goodbye. With a few smart techniques, you can continue to enjoy the king of fruits in many delightful forms.

Reduce Garlic Smell: Raw garlic has multiple benefits, but it all begins when you eat it. If you don't want its stark taste in your mouth, we have some easy hacks for ...

As humidity climbs and temperatures fluctuate, the fermentation process becomes unpredictable, leaving even seasoned cooks scratching their heads. Read on.

A smelly mixer jar is not a cleaning problem, the real culprit is improper drying. We have got you a quick-trick to make your jars odourless.

Cooking for one does not have to mean instant noodles and empty wallets. With a few Indian pantry staples and a clever plan, you can whip up meals that are both delicious ...

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.