It is made with fresh coriander leaves, green chilies, ginger, garlic, and lemon juice. It has a certain level of tanginess ...

Combining the freshness of mint with the sharpness of garlic creates a refreshing chutney. Blend together fresh mint leaves, garlic cloves, green chilles, salt, and yoghurt to achieve a smooth ...

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

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 ...

As you search for the perfect present for your significant other (and maybe a little something for yourself) this Valentine’s ...

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

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

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

Stir-fried noodles with eggs, tofu or shrimp, peanuts, bean sprouts, and a tangy tamarind sauce, often served with lime.

The tamarind pulp or paste should be without preservatives or additives to ensure the best flavour. Wet the dried tamarind pods in warm water for 20 to 30 minutes before removing the pulp. After the ...