Make the base by adding 1 tbsp ginger-garlic paste, 2 puréed tomatoes, salt, 1 tsp coriander powder, and ½ tsp garam masala.

In the vast list of "must-eat" foods in Korea, banana milk always makes it to the list. Banana Milk, or "Banana Mat Uyu", is ...

Craving crispy, masala-packed paneer without the oil and effort? These quick air fryer paneer recipes give you tikkas, ...

Peanut chikki is a classic Indian winter sweet made by coating roasted peanuts with hot jaggery syrup. The flavour depends on ...

The light and fluffy Italian doughnuts that are often stuffed with a fruit, chocolate or custard filling—bomboloni’s are the ...

The lacy rice crepe which is made using two key ingredients—the neer dosa is essentially a gluten-free preparation ...

Move beyond the regular lemon and try the exquisite flavour of gondhoraj lemon in dishes. There are ample dishes that can be ...

Dirty martini fondue takes the savoury, olive-brine heart of a Dirty Martini and folds it into a warm, dippable cheese sauce.

Nordic kitchens have a long history of stretching their ingredients through harsh winters using fermenting, curing and drying ...

Add in the coriander seeds and continue to roast for 3-4 minutes until lightly brown before adding in the cumin seeds, ...

Generations of fruitcakes have been anchored by Aligarh butter, the pale unsalted pillar of Kolkata's Christmas recipes. It ...

Melt the jaggery powder, ghee and a cup of water in a skillet over low heat until a thick, smooth syrup forms. Add the cardamom powder, sesame seeds, pumpkin seeds and roasted peanuts. Stir thoroughly ...