Dal Baati, the beloved comfort food from Rajasthan, can be both soulful and nutritious—if made the right way. Here’s how to ...

People love cheelas made from whatever material they are made of. Their taste is amazing, which makes everyone theirs. Today, ...

While roti and bhakri might share the same tawa, their stories, textures and nutritional impact are vastly different.

Chef Sanjeev Kapoor shared a guide on using different types of moong, an 'incredibly powerful ingredient', along with ideas for north and south Indian recipes.

Green sorrel leaves or gongura, when combined with toor dal, results in the popular Gongura Pappu. Toor is not the only pappu used in Andhra food. Mung dal or pesara pappu is also cooked with ...

A quick note before you dive in: As of now, Mosaic's meal delivery service is available in more than 85% of the US, including ...

Food lovers like to eat something different and tasty, and they keep trying something new every day. However, when there is less time, fewer ingredients, and less effort, then why compromise on taste?

In this piece, we explore the reasons behind their enduring success, the strategies they use to survive, the relationships they have built with customers, and their commitment to preserving taste and ...

Unlike heavily spiced onion or moong dal kachoris, the Brijwasi version is quieter in its approach. The filling uses coarsely ground urad dal, sauted with hing, black pepper and ginger.

Midway through your meal at Mumbai’s Masque restaurant, a plate of black rice pasta makes an appearance—a reimagined version ...

From mild to spicy, these easy curry recipes bring bold flavor to your kitchen—no takeout required, just simple ingredients ...

For many of India’s coastal communities, breadfruit isn’t just food — it’s a seasonal ritual, a link to family, tradition, and a way of life ...