Ready to ditch the dusty traditions and give your festive spread a serious glow-up? This year we are turning the sacred herb ...

Soak basmati rice. Clean and chop the spinach. Heat a pressure cooker. Add ghee, cardamom, bay leaf, cinnamon and cloves. Temper it. Add the shahi jeera. Fry for 2 mins on medium flame. Add the ...

In a pan, dry roast 1 cup rolled oats on a low flame for 3 to 4 minutes until it turns crisp. Let cool down thoroughly, then grind to make a fine powder. To this batter, add chopped onion, green ...

Cooling, nourishing, and deeply symbolic, thandai is more than a festive drink on Mahashivratri. Discover why it’s offered to ...

Compote is fruit cooked lightly into a soft, glossy topping that feels homemade. Know what compote really is and know how to ...

Author and journalist Pronoti Datta’s latest book, In the Beginning There Was Bombay Duck, uses food as a lens to trace ...

A farmer’s omelette is meant to be hearty rather than delicate. Eggs provide complete protein, while vegetables add bulk, fibre, and texture. Cooking it slowly ensures the eggs remain soft while the ...

This smoothie is built to feel steady rather than stimulating. Fruit provides natural sweetness, while nuts, seeds, and milk ...

A good porridge bowl relies on slow cooking rather than shortcuts. Cooking the grains gently allows them to fully absorb ...

Puerto Rico's rich cultural mosaic is reflected in mofongo, which is more than just a part of the traditional cuisine. In ...

This chicken soup is cooked slowly and patiently, allowing flavour and nourishment to build over time. Simmering chicken on ...

The shores of the Arabian Sea are calling for a night of divine energy and soulful fasting. Discover the sacred flavours and ...