From the Koya tribe of Andhra Pradesh to the Karbi of Assam, six tribal cooks are bringing their ancestral recipes to Mumbai.

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

The Union Budget 2026 quietly influences what India eats and pays for. From farming support to food subsidies and technology, here’s how this year’s budget decisions ripple from fields to markets, and ...

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 ...

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

Pea season comes for a short span, but its sweetness does not have to be. Read down below to know easy, preservative-free ...

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 ...

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 ...