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

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

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

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

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 ...

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 ...

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