semolina roasted in ghee to an earthy brown, topped with thrice the amount of water and almost the same amount of sugar -I cannot think of a

What can't a hot bowl of idli not fix? Fermented and steamed and packed with loads of goodness, these fluffy cakes are extremely healthy.

Layers of flaky dough filled with seasonal veggies, dal or paneer are sumptuous in every bite.

Perfect with a good cuppa and a book, it brings me joy every time I bake it. Make it and treat yourself this season.

A rice cake from Odisha that lies at the heart of its ancient history and continues to be made and served in homes and temples.

There's something extremely satisfying about parathas, and when they've methi leaves in them they're even more delicious.

Sooji upma, Indian semolina made into a breakfast delicacy is one such dish that entails an understanding of how flavours balance each other

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

Jump to Recipe Print Recipe Food has always been the biggest and perhaps, the strongest source of nostalgia for me. There is a subtlety...