From using it in prayers and religious ceremonies to eating it in the form of a 'paan', betel leaves are an essential part of Indian culture. Actually, not just India, but paan is consumed and relished in many Asian countries (and sometimes in other parts of the world, such as South Americas). Obviously, tobacco is not beneficial to health, but combined with aniseed, gulkand, supari and a variety of mouth fresheners and digestives, a melt-in-the-mouth paan is just what the

Watermelon can easily quench the summer thirst. The fruit is particularly popular in the hot, dry regions of north India - even though it is widely available almost all through the year in other parts of India. Watermelon is botanically identified as Citrullus vulgaris is believed to have been a native of tropical Africa. The fruit is known in Hindi as Tharbhuj or Tarbuz. This fruit is large and can achieve a diameter of even 20 inches! The bottle green outer

If one were to really talk about the USP or defining a feature of Bengali cuisine - it would certainly be in the paradoxical tastes that define it. Typical Bengali cuisine is an amalgamation of the hot and the spicy - the jhal and the mishti. The richness of food is more to do with the style of preparation and the subtle use of spices. The essence of Bengali cooking is delicately balanced between the main ingredients and its seasoning.

You can call it a fruit as well as vegetable as it is eaten both in raw as well as cooked form, jackfruit known as 'kathal' is indigenous to the Indian soil and grows in abundance in the southern part of the country. Recently, the state of Kerala has declared Jackfruit as its official fruit. Many believed that the tropical and sub-tropical tree remained underrated for many years, but the tree is now getting its due. Jackfruit has immense potential,

It is easy to tell that the festival of colours is around the corner. Right from trees, to gardens to the skies - everything is brighter after the dull and dreary winters. At a time when Holi is a few days away, my kitchens have also seen a sudden burst of colourful dishes. This year, for the Holi festivities, why don't you take a break from the gujiya-rasgulla-thandai routine and make something that reflects how vibrant you feel? I would like to

Despite the cold threatening to make a dreaded comeback every once in a while, it is perhaps official after Basant Panchami that warmer climes are round the corner. If you are a summer person, just like me, it is definitely a time to jump with joy. I am not going to get into a debate over what is better - summer or winter, because that is not what this post is about. I would like to share with you a really

Any mother worth her apron will know the perils of chasing a child for proper sit-down meals. Little bundles of energy are constantly running around chasing fun all the time. Most mothers are also rather miffed at the way children tend to skip breakfast and the essential nutrition required for the day. What if we were to tell you that you can package nutrition into homemade energy bars? And that these bars can be created from the leftover dry fruits under

Custard apples, also well known as ‘sharifa' or ‘sitaphal' in Hindi, 'Seetha Palam' in Telugu, ‘Sita Pazham‘ in Malayalam and Tamil, may be native to West Indies, Central America, Peru and Mexico, but it has considerable significance in Hindu mythology. It is believed that Lord Ram and Sita were plied with unusual fruits from the Dandakaranya forest by Hanuman, who, out of devotion, named the fruits after them. That is how Ramphal and Sitaphal began to be relished by the

The festive spirit is in the air. Homes are being cleaned and decorated. Markets are flooded with shoppers buying at full swing. Planning on for the parties to attend or list of guests to be invited. Menus discussed, recipes borrowed and shared. Diwali is here. If you are one of those, who loves experimenting with new things every festival, we bring to you some mouth-watering bohri snacks for your Diwali card party this year. And when you try them out,

Dubai is one of the world’s most breathtaking dining destinations, a sprawling city with unmatched multicultural cuisine. The regular influx of people from across the globe ensures that the Arab city gets the best cuisine, be it continental, European, Asian or more. In the midst of all this, one should not forget that the local Emirati food, better known as Levantine food, is also there to savour. There are numerous options to indulge in such as hummus, a famous dip made