The craving for something sweet after a meal is real. If you need a guilt-free option, you can make the most of the naturally ...

While you can make chilla with a wide range of ingredients, to make it vegan and fast-friendly, you can make sabudana chilla.

Pick raw bananas that are firm and green. Chop them into very thin slices. Drain the slices and spread them on paper towels ...

How is India’s food storytelling shifting? From thoughtful, ethical writing to fast-paced, visually driven influencer content ...

Leftover vegetables, be it cooked or raw, chilling in the fridge demand your creativity, not ire. Toss them into soups, ...

When you’re hosting a party, starters are what everyone reaches for first. Paneer is a great choice; it cooks fast, absorbs ...

Who says cocktails need alcohol? Muro Musings 2.0 is here, and it’s rewriting the cocktail playbook — with or without the ...

Slice deseeded jamun, sprinkle black salt, chaat masala, and lemon juice. Toss and serve cold as a tangy snack. Muddle jamun ...

Murmura poha is a light snack made with puffed rice, tempered spices, and a hit of lemon. It’s crunchy, quick, and great with tea. Heat oil in a pan. Add mustard seeds, curry leaves, hing, and peanuts ...

Blend banana, berries, or mango with curd or milk. Pour into a bowl and top with soaked chia, seeds, and sliced fruits. Add a ...

Have you only been using pecans in pies? Well, moving beyond the classics, this article has some chef-special recipes.

Bread upma is a South Indian-style dish made with leftover bread tossed in spices, onions, and curry leaves. It’s warm, ...