Monsoon does not bring just cold breezes, showers and the scent of wet earth, but also the craving for comfort food while ...

An oven toaster grill, or OTG, can do much more than toast and reheat. In Gujarati homes, it has slowly become a helpful ...

Turmeric root is widely used in cooking, cosmetics, and traditional medicine, but it tends to spoil if not stored the right ...

Rotis are a regular part of most Indian homes, but not everyone can eat wheat anymore. Some avoid maida and atta because of ...

Along the western edge of India, where Gujarat touches Rajasthan, food becomes a quiet reflection of the land and the people ...

At 13,000 feet, Maggi isn’t just instant noodles, it’s comfort, ritual, and survival. From Ladakh to Arunachal, it fuels ...

Halwa is more than a dessert; it’s a word that has journeyed through centuries, cultures, and cuisines, always symbolizing ...

Grate raw corn and sauté with ghee, hing, green chillies, and milk. Let it thicken into a soft, rich upma-style dish. Top ...

Mix leftover rice with wheat flour, ajwain, salt, and knead it into a dough. Roll into parathas and roast on a tawa with ghee ...

When it comes to South Indian breakfasts, dosa gets all the love and attention. But its soft and fluffy cousin, uttappam, ...

Street food from Lucknow has a charm of its own. But many of us can’t enjoy it fresh and hot every day. This article brings ...

Quinoa poha is a healthy twist to the traditional poha, made by replacing flattened rice with protein-rich quinoa. Packed ...