Experience the intricate process of tamarind cultivation, where farmers use advanced agricultural techniques to ensure a high-yield harvest. From carefully nurturing tamarind trees to expertly ...

Food is life for this meal-obsessed island, especially when you're feeling poorly – including a spicy soup that soothes flu ...

Add rasam powder, crushed garlic, black pepper, and cumin powder. If using toor dal, mix it with some water and add it to the ...

Four red onions, ten dried red chillies, two tbsp oil, half tbsp urad dal, half tbsp chana dal, one tsp cumin, one-fourth tsp methi, ten cloves half tsp salt, small ball-sized tamarind.

The marula fruit, with its creamy texture and nutty flavor, is the perfect ingredient to level up your vegan smoothies.

Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility. This savory ...

Okra is widely used in Indian cuisine, added to masala with onions and tomatoes or stir-fried with ghee and turmeric.

Ghugni is a common street food in Kolkata that is often eaten for breakfast or as a quick snack. Soaked white or yellow peas ...

In India, where every part of a vegetable can find its place in traditional recipes, chefs are now reimagining peels, stems and leaves to create innovative dishes that reduce food waste while ...

Soak tamarind in ½ cup warm water for 10 minutes ... In a small pan, heat ghee. Add mustard seeds, dried red chilli, curry leaves, and asafoetida. Let them splutter. Pour the tempering into the rasam.