CHENNAI: In Madras of a pre-independent India, every household in south India was familiar with the customs of their ...

What sets HyLo in Kala Ghoda apart is its focus on uncomplicated, comfort-driven food that prioritises flavour. Chef Swati ...

A simple eggplant dish that will leave you impressed with the flavours 1 In a large saucepan of boiling salted water, cook the pasta according to the packet instructions. Drain and reserve 60ml (¼c) ...

"Very easy to make. Banana flavor is perfect. I like that it's an 8x8 size, making it perfect for my husband and I," says one Southern Living reader of this 5-star recipe. This banana cake is an ode ...

Try this delightful combination of flaky salmon set atop a bed of Fresh Express® French Blue Cheese Salad Kit for a restaurant experience at home. Remove salmon filets from packaging and dry ...

Combine all ingredients in a heavy saucepan, starting with 3/4 cup sugar and adding more as needed depending on acidity of lemons (be sure sugar is dissolved if added after curd is cooked). Cook over ...

Wayne Osmond, founding member of the Osmonds, is dead at 73 I've spent 25 years studying the brain—I never do these 4 things that destroy our memory as we age Apple agrees to pay $95 million to ...

COMBINE the parsley, anchovies, lemon juice and olive oil, using a pestle and mortar, until mixed. SPOON the polenta into separate bowls and top with the warmed tomatoes and stacked brinjal chips.

Mix rice flour, wheat flour and millets. Combine all the flours in a bowl. Add water and make a fine batter. Add yeast and let it ferment for three days. Pour a tbsp of the batter on medium hot ...

1 Pierce the brinjals with a fork and char the skins by placing them directly onto the flame of a gas stove. Using tongs, move the brinjal around to evenly blacken, then remove from the flame. Peel ...