१ प्याज़, बारीक कटा हुआ


Every animal (cow, pig, hen) has a distinct taste, obviously. But it is interesting to know that within each animal too, the cut, the style of cooking and the part of the body also contribute majorly to the overall taste.

Love seafood? Adore pakoras (Indian fritters)? Well, then you’ve landed at the right place. This easy-peasy shrimp pakora recipe is an excellent way of satiating any and all seafood cravings while adding a touch of desi at the same time. How awesome

As the name explains, the adrak ki chutney, a.k.a. aadu ni chutney is a traditional South Indian ginger dip that is consumed widely in Kathiyawad and Gujarat. Prepared by blending together a mix of fresh roasted spices and lentils, the

A region in the Northwest Indian state of Gujarat, Bardoli offers fiery cuisine that inches more towards the spicier side. One fine specimen of the food from this region is the Bardoli Ki Khichdi, which literally means khichdi from Bardoli.

Crab koftas are a contemporary Indian preparation that bring together the art of cooking the widely consumed shellfish with traditional Indian koftas that are baked or deep-fried balls made of any minced meat, shredded vegetable or even crumbled tofu or paneer mixed

Just as delicious goat meat in every form is, equally nutritious is every inch, cut, and scraping off the meat. From the rich barbecued grills and meaty liver fry to delicious curried meat chunks, we love every little bit of