Beetroots are fresh, earthy, and loaded with goodness, but they won’t last in your pantry for a week if not stored right.

Tamarind gives a tangy punch to both global as well as Indian cuisine. But when it gets left over, it requires proper storage ...

It’s not just people, but restaurateurs and foodpreneurs are also gearing up for the second half of 2025. Your favourite ...

This World Chocolate Day, experiment with the ingredient. Did you know you can transform a traditional mithai from ...

Add the salt and powdered spices to the atta. Drain the excess water from dal, and add it to the atta. Keep it aside for 10 ...

Kebabs and cocktails are the ultimate weekend combination that not only satisfy your cravings but also leave you in a food ...

Punjabi aloo-matar samosa is the perfect snack to indulge in during monsoons, especially with masala chai. The scent of garam ...

Peel the beetroots and carrots. Cut them into sticks. Slit the green chillies and add them to water. Grind mustard seeds in a ...

Mukhwas has always been a part of Gujarati homes. It started with simple ingredients like saunf and ajwain, made in small ...

Regional alcoholic beverages brewed in India are delicious and known for their traditional preparation and warmth. From Lugdi ...

Monsoon recipes need a boost in both taste and digestion, and homemade chutneys can be a nutritious choice for this weather.

White dhokla and yellow dhokla are often mistaken for the same dish. But they come from different origins and use different ...