Tempering is a flavourful yet fragrant ritual of sizzling spices, which is considered essential in South Indian cooking, ...

Open the average Indian kitchen dustbin and you’ll likely find a pattern: skins, seeds, stalks, stems, all of them dismissed ...

It's soft, fluffy, and effortlessly comforting and when dunked in hot sambar, it melts in your mouth easily. Yes, you guessed ...

Kotte Kadubu represents the old wisdom of Karnataka’s kitchens — zero waste, plant-based, and deeply connected to the land.

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard ...