Heat oil or butter in a pan, then sauté the onions until soft and lightly golden. Add ginger-garlic paste and cook until the ...
Leftovers don’t belong at the back of the fridge. With small tweaks and smart formats, last night’s dinner can turn into ...
As silver prices fluctuate, the shimmering varq on Indian mithai tells a deeper story of craft, culture, and evolution. From ...
Freshly ground spice mixes add depth, aroma, and balance that packaged blends often lack. These homemade masalas are easy to ...
Winter comfort food doesn’t need a makeover—just better building blocks. Seeds and berries quietly boost warmth, texture, and ...
Masquerade balls emerged in the 14th and 15th century Europe, built around movement, masks and constant socialising. Food during the Regency era balls became central because it had to be easy to eat ...
In a mixing bowl, combine chickpeas, onions, tomatoes, and green chilli for a colourful, crunchy base. Sprinkle chaat masala ...
Raspberries are very sensitive to moisture and will go bad in a few days if they get wet. Strawberries are stronger and can ...
Golden, crunchy bites of gram flour come alive in this ram laddu recipe, perfectly spiced, deep-fried, and packed with ...
From Kalimpong, With Love: Chefs Doma And Sachiko Wang Team Up With Architect Udit Mittal At The Gat
The Gathering's second edition transformed Mumbai's Mukesh Mills into a culinary canvas where India's top chefs and artists collaborated. From cured scallops to Himalayan yak, the festival redefined ...
The quinoa is cooked with water on low heat until the grains soften and turn fluffy, then left to cool completely.
2 cups puffed rice (murmura) ½ cup boiled potatoes, finely chopped ¼ cup boiled chickpeas (or peanuts) ¼ cup finely chopped onion ¼ cup finely chopped tomato 2 tbsp green chutney 2 tbsp tamarind-date ...
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