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, ...

Here, Kansal shares some easy recipes to try at home. My first attempt at a complete amalgamation of cultures was making this Bombay cheese toast. Papa had a Sunday ritual where he would make cheese ...

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 ...

Blend oats into a fine powder and mix it with sooji, yoghurt, salt, and water to get a smooth batter. Let it sit for 10-15 minutes, then pour onto a tawa like uttapam and top with chopped onions ...

Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. If you want to her whereabouts, check her social media ...

Now, toss in the crushed sprouts and veggies in a mixing bowl. Add ¼ cup of finely chopped onions and 2 tbsp of minced ginger. If you like a bit of heat, throw in some green chillies or garlic too.