Add the onions and cook for a few minutes, until they are tender and just starting to turn golden. When the raw scent has ...

Cook the onions until they are golden brown. Add the chiles and ginger garlic paste. Sauté for a minute. Cook until the oil ...

From Himalayan hillsides to East Asian forests and Canadian riverbanks, the fiddlehead fern has lived many lives. In India, ...

Ever wondered what these tiny leaves and bright petals on your plate actually are? They are edible flowers and microgreens, ...

Kasundi is made by blending premium mustard seeds. This thick golden yellow paste has a strong flavour. Thus, it tastes ...

Ghee is a type of clarified butter made by slowly heating butter until the milk solids separate, turn golden, and are removed ...

From aloo tikki to paneer to tikki to corn tikki, the snack’s ubiquity on Indian streets, especially in North India, is proof ...

Cutlets can hide healthy vegetables in a way that tastes better and is more balanced, even when they are fried. The soft ...

Broccoli rice is a great way to use up the entire broccoli, including the stalk. It's extremely versatile and easy to sneak ...

Turn “ugh, saag” into “please pass some more” this winter. From buttery sarson da saag to garlicky palak and methi delights, ...

Juggling between work, commuting, cleaning the house, and grocery shopping, there’s hardly time to try out elaborate meals, ...

Avoid soggy, smelly or freezer-burnt meat with a few smart tricks. From wrapping and labelling to thawing the right way, ...