Dhokla traces its roots to the western Indian state of Gujarat, where it is an integral part of the cuisine. Traditionally, it was prepared using rice and chickpea flour fermented overnight. The ...

India’s culinary culture is a vibrant tapestry that includes a variety of spices, textures, and flavours. Each region tells ...

This recipe features in the most popular recipes of October 2025 collection. See all stories. Diwali, the Festival of Lights, is an ancient Indian festival that celebrates light triumphing over ...

British arrival in India sparked a culinary fusion, creating Anglo-Indian cuisine from necessity. Indian spices met English palates, transforming dishes like curry and khichdi into kedgeree. Railway ...

Learn how to make Kadhi Dhokla Recipe at home with our Chef Ruchi Bharani Comedian’s arrest over social media posts sparks warning for Americans Hugh Bonneville interrupts Downton Abbey interview with ...

Make soft Khaman Dhokla at home: Mix gram flour, water, sugar, lemon juice, turmeric, salt, asafoetida, and oil. Rest batter, add baking soda, steam for 25 mins. Prepare tadka with mustard seeds, ...

Imagine combining the South Indian staple idli and the Gujarati dhokla into one single recipe. With this fusion snack, you can get the best of both of your favourites. Follow these five easy steps.

1 medium-size deep fried delight made with refined flour, spiced mashed potatoes, peanuts, and oil contains 1301-150 calories. 2 small pieces of this spiral dessert made with refined flour and sugar ...

Chef Nehal Karkera shares 10 food pairings that are unusual, but some may even work well. Here are some potential combinations you could try (or not). Do spaghetti and dal makhani go together? Don't ...

This comforting and aromatic vegetarian curry from chef Jes Thomas is enriched with coconut milk and filled with canned chickpeas, potatoes, and caulifower. Tandoori chicken is one of the world's most ...

Chana dal, rice, ginger, green chilies, curd, turmeric, sugar, salt, Eno fruit salt or baking soda, water, oil,mustard seeds, curry leaves, and lemon juice. Soak chana dal and rice for 4–5 hours.

“Be creative, respect your traditions, but never be afraid to do things differently.” These words from Anjula Devi’s father shaped her entire approach to food. Growing up in Southall, west London, she ...