An Abiding Love For Biryani
Tracing the trail of biryani, from Noor Jehan to Wajed Ali Shah, from Awadh to Kolkata and Hyderabad this is a saga of how Biryani came to arouse such strong passions and turned into a comfort food for all.
Tracing the trail of biryani, from Noor Jehan to Wajed Ali Shah, from Awadh to Kolkata and Hyderabad this is a saga of how Biryani came to arouse such strong passions and turned into a comfort food for all.
Eid al-Adha, also known as Bakrid, is a joyous occasion for Muslims worldwide. This year, celebrate Bakrid with a delicious and authentic Indian Bakrid dish from Deepa Perumal’s kitchen: Coconut Milk Mutton Biryani
An unique invitation to a Bohri Iftar in Dubai, reveals a beautiful culture centered around food, community, and sharing, even including a charitable tradition.
Celebrate Holi with a refreshing homemade Thandai, a colorful Indian beverage made with nuts, seeds, spices, and milk. This flavorful drink is perfect for the festival and comes in classic or fun variations like mango or rose Thandai.
The advent of monsoons are always invigorating. And that calls for some action in the kitchen. Presenting some special monsoon recipes from various parts of India.
Tok Dal or raw mango dal is a staple diet durimg the summers. Sanchari, the artist presents the recipe with her beautiful illustrations.
Maundy Thursday is an important day in the Easter celebrations. Deepa Perumal shares a recipe that she makes on this day.
Liza writes about Sankranti celebrations in a typical Assamese household and shares her mother’s recipe of Ghila Pitha, a delicacy from Assam.
Sreejaya.B.Devi writes about her version of Keteleh mukhor pitha.
‘Poush toder daak diyeche aaye re chole aaye aaye aaye,dala je tar bhoreche aaj paka foshole mori haye haye haye’- these beautiful lines penned down
