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 ...

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

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 ...

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

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

In a bowl, mix all chopped vegetables with red chilli powder, turmeric, and a pinch of salt. Heat a tawa, pour a ladle of ...

Sprouts curry is a nutritious and protein-rich dish made with sprouted lentils simmered in a spiced onion-tomato gravy.

Grease the eggplant and tomatoes with oil and roast them on the stovetop. Keep them aside when charred and remove the skin.

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 ...