A classic chocolate cake that's not too sweet, fluffy and perfect for baking on any special occasion or to accompany tea or coffee

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.

A delicious and easy recipe to make a typical North-Indian green chutney along with a guide to variate the recipe and make herb chutneys

A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!

A delicious comforting bowl of chana dal with a tempering to leave you satisfied yet wanting more!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

A classic Punjabi style, a Telugu inspired style and few other interesting filling styles to make stuffed bitter gourds!

3 types of Okra preparations from different parts of India - delicious and easy to make!

A fruity rasam made in a similar manner as a tomato rasam to tickle your senses!

Four easy ways to prepare delicious dishes with bottle gourd.

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.

Three ways of making easy stir fries with bitter gourd.

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

You will never go wrong with fiddleheads no matter what you do! This stir fry with minimum pantry staples is my favourite!

Odisha's quintessential preparation of lentils with vegetables is ancient, and food of the gods and people alike.

I can't imagine a simpler way of cooking kohlrabi and greens and one that generates such indelible flavours with so few ingredients.

How this moringa leaves rasam recipe landed in my mother's kitchen is somewhat up in the air. With a lot of residue it's a sure treat!

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

Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.