Cook onions on low heat for about 25–30 minutes until they turn caramelised and dark brown, then add sugar. To this, add minced garlic and thyme. Sauté it until it turns aromatic, making sure the ...

Preheat the oven to 180°C. In a mixing bowl, whisk flour, baking powder, and salt together. Keep them aside so that the batter remains light and lump-free. Beat egg yolks with ¾ cup sugar until pale ...

Heat oil or butter in a pan, then sauté the onions until soft and lightly golden. Add ginger-garlic paste and cook until the ...

Stir in ginger-garlic paste, turmeric, coriander powder, and salt. Add chopped spinach and cook till the moisture reduces and flavours settle. Add boiled potatoes, mix gently, cook 2-3 minutes, and ...

Golden, crunchy bites of gram flour come alive in this ram laddu recipe, perfectly spiced, deep-fried, and packed with ...

As silver prices fluctuate, the shimmering varq on Indian mithai tells a deeper story of craft, culture, and evolution. From ...

Leftovers don’t belong at the back of the fridge. With small tweaks and smart formats, last night’s dinner can turn into ...

Freshly ground spice mixes add depth, aroma, and balance that packaged blends often lack. These homemade masalas are easy to ...

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 ...

The quinoa is cooked with water on low heat until the grains soften and turn fluffy, then left to cool completely.

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 ...