Heat the oil in a kadhai or saucepan over medium heat and add the hing, curry leaves, mustard, cumin seeds and let the spices ...

12500-15000 Sogi 40000-70000 Dry Date 14000-20000 Chilli (Sabat) 30000-36000 Chilli (Pissi) 60000-70000 Turmeric 16500-20000 Darchini (large) 26000-28000 Mong (Sabat) 24000-26000 Dal Mong (Chilka) ...

If you use garlic daily in dal or vegetables, you can make a paste and store it in the refrigerator. Blend garlic cloves into ...

"Kanchipuram idlis are slightly different from the usual idlis," says Bethica. "A tempering of mustard seeds, cumin seeds, ...

The article delves into the rich variety of chutneys that accompany South Indian dishes such as Idli and Dosa. It offers ...

Phoenix Overseas will launch its SME IPO today, aiming to raise Rs 36 crore. The IPO includes fresh equity shares and an ...

Beyond its palaces and lakes, Udaipur delights with rich flavours, from smoky meats at Raffles to traditional sweets.

Fancy restaurants are going overboard with culinary fusion. As if street food vendors weren’t enough, with their ice cream ...

The sacred Sadya is a grand feast filled with vegetarian festive food which epitomizes the cultural richness and culinary ...

Discover the cherished traditions of Ganeshotsav as families across Pune create special home-made prasads filled with love, from modaks to sheera, and reconnect with their roots during this festive ...

Discover the fascinating history of papad, a 2,500-year-old Indian snack that has evolved from a simple travel-friendly food ...