These high-protein breakfast bowls are quick to make, super satisfying, and will keep you energized till lunch—no fuss, just ...

Raw mango brings a bright, sharp kick that instantly wakes up your taste buds. While it's famous in the form of pickles, ...

Let’s be honest, sprouts don’t always get the love they deserve. They’re often thrown into cold salads that feel more like a ...

Mix well and leave to marinate in the refrigerator for 30 minutes. When you’re ready to cook, pour the oil into a wok or large, heavy-based pan to a depth of 7.5 centimetres. Take care not to ...

This article explores how a few classic Gujarati dishes can be adapted to the induction cooktop without losing their charm.

Tempering, or tadka, is the final flourish. It is when you heat oil or ghee, throw in whole spices and aromatics, and pour it over a finished dish. It can be chutney, dal, sabzi, or even curd rice. In ...

1. Tips. 1. The drained dal cooking liquid makes a lovely broth. Garnish with chopped cilantro and a dash of lime juice, making this a zerowaste dish.

A stop at the dhaba was a sojourn in culinary heaven for us. My mother loved the singharas and special chai, and my father loved the ghee roti served with moong dal tadka, raw onion and green ...

Ever had a meal that felt like a warm hug? This one has been doing that in Gujarati homes for generations. Read on.

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