Makar Sankranti in Maharashtrian homes is cooked, not just celebrated. Sesame crackles in hot pans, jaggery melts into winter ...

Dal makhani is slow-cooked and indulgent, often linked with restaurant-style luxury. Dal dhaba, on the other hand, is bold ...

Matar Bhaat (also called Matar Bhaar) combines rice with fresh green peas. The dish tastes lighter than other Maharashtrian ...

Serves: 4 Ingredients Spice Mix: Bay leaf 2, black peppercorns 1 tsp, cloves 5, black cardamom 1, green cardamom 3, cinnamon ...

Grate some beetroot and lightly sauté with mustard seeds, curry leaves, coconut, and mild spices, making a warm, lightly ...

The magic of tender spinach leaves is best enjoyed during winter months, so keeping that in view, we have got the simplest ...

Know about the traditional rice dishes of Makar Sankranti, Pongal, and Bihu. Learn why each Indian region cooks new rice ...

Know about forgotten Sankranti recipes from rural India and why these traditional festive foods are slowly fading.

Amul alleges Indian-market ghee is being misdeclared as vegetable or puja oil in the US to dodge high import duties.

2. Place the salmon in a baking dish that fits the salmon snugly (about 8 by 12 inches or 9 by 13 inches) and season the ...

Cooking using oils is the most common kitchen practice. People use different kinds of oils these days. Even ghee and butter ...

1. In a medium bowl, combine yogurt, lemon zest, garlic, turmeric, 2 teaspoons salt and lots of black pepper and mix well to combine. Add chicken and turn to coat; let marinate while you prep the ...