At the luxurious Timilo Resort in Tawang, Arunachal Pradesh, I was greeted with these delicious pancakes for breakfast. They are part of their traditional breakfast offering. Millets are essential in the region, and the farmers grow it in conjunction with rice. Millets have been cultivated in Arunachal Pradesh for generations and are vital to the state's food security and dietary practices. Studies have documented 11 types of millet-based food recipes from the ethnic tribes

Plantains are a mainstay in Indian cuisine. They are easy to grow and filled with nutrition. Compared to bananas, plantains are larger...

I absolutely love Brussels sprouts. They are delightful to look at, especially when they are still attached to the stem and have a...

I love chard; it's earthy, healthy, and incredibly beautiful. Chard can be traced back to ancient times. It is said to have originated in...

Roasting chicken is an art. The chicken must be moist, and the flavours must infuse the meat. I have been working on recipes that must be...

Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds are used in spice...

The potato was the first domesticated vegetable on the shores of Lake Titicaca, in present-day Peru and in extreme northwestern Bolivia...

Plantains are common in tropical countries. They grow easily and are nutritious. Like potatoes, they are used as a base vegetable and can...

Haleem originated in old Persia as a dish called Harees. This dish and its variations are still eaten today in many parts of the Middle...

I recently took a trip to Tawang in Arunachal Pradesh, where this shake was on the breakfast table. On the first sip, I wanted the...

Chutneys play an important role in Hyderabadi cuisine and all over India. They are the pop on the table and complete every meal. This is...

I grew up loving this recipe and have always thought it was Hyderabadi. On a recent visit, I asked my mother to make it for me and...

Thu pk a is a rice porridge from Arunachal Pradesh. It is not to be confused with the Tibetian noodle soup Thu pk a Red rice is one of...

I was curating a Moroccan dinner and was searching for a recipe that highlighted the region's essence of ingredients and flavour....

Tahari or Tehri is an ancient dish that dates back to Ayurvedic cooking. It is a dish of rice cooked with vegetables and other...

Garlic is used copiously in Indian cuisine, except in the Jain culture. It is essential in almost every household. The term "garlic" is...

Roselle leaves, locally called ambada, is a favourite across India. These leaves impart an intense tangy flavour to the dish that most...

Bastila, or basteeya, is an ancient dish. The first time I had this pastry in Marrakesh I was fascinated by the complexity of textures...

Rice originated in either India or China. It has always been the major grain of the civilized world and quickly replaced ancient grains...

Black is the new kid on the block. It is an Asian condiment made by slow-fermenting garlic in a hot and humid environment (155°F to 175°F...