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, ...

Gujarat is often seen as a vegetarian state, but its communities tell a different story. Along the coast and in old ...

Parsi cooking has a deep connection with eggs. One of the most well-loved traditions is placing a cooked or semi-cooked egg on top of vegetables, bread, or even meat. This method is known as “par eedu ...

Rasam rice is a wholesome combo that feels like a warm hug from your mother. Tangy tomato stew adds flavours to a bowl of ...

Wash the curry leaves thoroughly and keep them aside. Saute urad dal in oil and add green and red chillies to the pan. Add ...

In a separate bowl, whisk the eggs until well beaten. Stir in the vanilla extract. Add the wet ingredients to the dry ...

Grind oats and mix with besan, chopped onion, chillies, water, and all the spices. Once you get a consistent batter, heat a pan and grease it with oil. Pour a ladleful of batter onto the pan, ...