All it takes is a pressure cooker, a few everyday staples, and a generous helping of love. Enter Gujarati Khatta Moong- the quiet champion of comforting, home-cooked meals. Technically a moong dal ...

This tangy oil carries the taste of mustard seeds, methi, hing, chilli, and all the goodness from your family’s pickle recipe. Just a little can lift a whole dish. Instead of letting it sit in ...

From Punjabi kulchas to Indori poha and Sikkimese thukpa, India's best regional breakfasts are now available online. Here is ...

Two cups curd, thick and fresh, one cup mango pulp, one-fourth cup powdered sugar, two tbsp saffron milk, one-fourth tsp cardamom powder, one tbsp almonds, one tbsp pistachios, chopped, few fresh ...

Pickled beets spiced with cinnamon, bay leaves, allspice and cloves are the perfect cocktail snack. Preheat the oven to 375°. Put the beets in a large baking dish. Add 1 cup of water and a ...

Yuzu juice is considered an ideal replacement for lemon or lime juice in dipping sauces, brine or pickles, or even added to sparkling drinks for a citrusy sour note. Not just taste, yuzu also ...

In this recipe inspired by Swedish chef (and mushroom ... Ready in 15 minutes, these ultra-thin, sweet-sour pickled cucumbers from chef Magnus Nilsson make for a light counterpoint to richer ...

Known for its numerous health benefits, karela or bitter gourd becomes a spicy, tangy, and flavourful delight when turned into a pickle. While many avoid it due to its natural bitterness, this recipe ...