Refined and pomace olive oils are suitable for deep frying Indian snacks due to their higher smoke points and mild flavours.

"Sanjeev Kapoor was created with a great set of parents, their upbringing, a lot of independence, a lot of freedom, and a ...

At 67, Neetu Kapoor says her secret to staying fit and healthy is much simpler, and it starts with everyday Indian food.

Adding a pinch of salt to hot oil can reduce splattering during tadka by absorbing moisture from ingredients and the pan.

On her trip to Varanasi, Bhagyashree enjoyed the creamy drink after an early morning Mangala Aarti at the Ganga ghats.

Crispy potato and onion pakodas, served with tangy green chutney, make for a perfect breakfast or evening snack on a rainy ...

France transformed the humble crescent-shaped pastry into the flaky icon loved worldwide. From buttery breakfasts to elegant ...

"This recipe should've stayed between you and bhindi only," Instamart commented on the Bhindi-Paneer sabzi recipe.

Tamil Nadu Special Masala Baby Potato is a crispy, flavorful South Indian dish made with tender baby potatoes and aromatic ...

Chef Sanjeev Kapoor shares a gourmet tandoori salmon khichdi recipe on MasterChef Australia combining spice-marinated fish ...

Coriander stems have a stronger, more intense flavour than the leaves. They are rich in essential vitamins and minerals for ...

The Bengali bori or bodi made with masoor dal is an excellent addition to vegetables and even fish curries. Making it is really simple. Begin by washing the dal properly, and then soak it for at least ...