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, ...

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 ...