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.

With few spices at disposal and a solid Dutch oven or pressure cooker, it takes about 30 minutes to make this pulao.

This khichdi is a mix of rice and whole mung beans, and loaded with fresh vegetables. It's the most ubiquitous food in Indian cuisine.

I learnt to make this rice first from my sister, a pulao that's full of flavours, looks so green and smells umami!

This recipe is a keeper. It brings together the Awadhi and Hyderbadi styles of making biryani, and is neither too spicy nor too bland.

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

Drawing upon the caramelization of onions and the fragrance of whole spices, this tempered rice is a game changer in your mundane daily meal

This recipe is an aromatic blend of mushrooms (khumbi in Hindi) with long grained rice.

I can safely say that at least a hundred permutations and combinations of ingredients are possible to make a new kind of poha preparation.

It's a no-fuss low-effort meal needing minimum effort to prepare. I love having it with plain yogurt and some pan roasted papad.