Dodha barfi is a popular Punjabi sweet that has a creamy and fudge-like texture. While it is a pretty common sight at ...

After Hyderabad, Lucknow is expected to bring home the title of UNESCO's Creative City Of Gastronomy. People are overjoyed ...

Grind soaked masoor dal with chillies, ginger, cumin, salt, and water into a smooth batter. Heat a non-stick pan, pour a ...

Keep the meat in the refrigerator to thaw it. You can also add it to a bowl of fresh, cold water and cook it immediately. Don ...

Mix curd, sooji, salt, and vegetables of your choice. Keep the consistency of the batter thick and prepare the vegetable ...

Mix curd, besan, salt, water, and turmeric powder in a bowl. Make a lump-free batter. Heat ghee in a kadhai, and add mustard ...

In a separate pan, mix milk, water, ghee, and sugar. Let it simmer. Mix in roasted besan and cardamom powder and cook till ...

Delhi boasts several restaurants, from budget-friendly to fine dining. But the mid-range restaurants are the sweet spot ...

Beach and cafes go hand in hand. Cafes on the beach are a perfect setting for you to enjoy the sunset and some tea with a ...

Explore Bengaluru's culinary scene with these must-try mid-range restaurants. From the themed decor of Time Traveller to the ...

Mix the hung curd with mango pulp, powdered sugar, cardamom powder, and then add saffron. Transfer the mango shrikhand to a ...

Soak the moong dal for 30 minutes, drain and steam for 5-7 minutes until soft but not mushy and let it cool. In a bowl, mix ...