IF you’ve noticed the price of your regular takeaway creep up over the past year and wondered: ‘Should I make my own fakeaway ...

Heat oil, splutter mustard and cumin seeds. Add chopped tomatoes and cook till soft. Add turmeric powder, red chilli powder, and rasam powder. Sauté for a minute. Add the cooked toor dal, tamarind ...

Making garlic pickle at home isn't difficult. It just requires patience and attention to detail. Once you get the hang of it, ...

When it comes to South Indian dishes like idli, dosa, uttapam, appe, and more, we often talk about the whitish coconut ...

In a grinder, add the moong and chana dal. Add in the ginger, hing, chillies and salt. Grind into a light paste. Pour into a ...

In a saucepan or a kadhai, heat ½ cup of the water and the marinated prawns over medium heat and add 2 tbsp of the ground ...

Evening chai during winter months are incomplete without some deep-fried munching. Dipping a crunchy pakora in chutney and ...

Besides its blue sea and white sand, this place also boasts rustic dishes that evoke fond memories for visitors from near and ...

Move over lemons and limes, tamarind is the new go-to fruit for infusing a tangy punch of flavor. Native to tropical Africa, tamarind has been used for centuries in Indian, Thai, and other Southeast ...

These three chutneys are the heart of Indian street food, adding tang, spice, and depth to dishes like samosas, bhel puri, aloo tikki, and dahi bhalla. Each has its own character: the Tamarind Dates ...