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 ...

Have you only been using pecans in pies? Well, moving beyond the classics, this article has some chef-special recipes.

Gujarat is often seen as a vegetarian state, but its communities tell a different story. Along the coast and in old ...

Athanu is prepared in most Gujarati kitchens using basic ingredients like oil, salt, and spices. These pickles are made in ...

Blend banana, berries, or mango with curd or milk. Pour into a bowl and top with soaked chia, seeds, and sliced fruits. Add a ...

Slice deseeded jamun, sprinkle black salt, chaat masala, and lemon juice. Toss and serve cold as a tangy snack. Muddle jamun ...

If you’re not using table salt, having curd as is can be difficult. But you can make the healthy beetroot raita. You can make ...

Wash the curry leaves thoroughly and keep them aside. Saute urad dal in oil and add green and red chillies to the pan. Add ...

Rasam rice is a wholesome combo that feels like a warm hug from your mother. Tangy tomato stew adds flavours to a bowl of ...

In a separate bowl, whisk the eggs until well beaten. Stir in the vanilla extract. Add the wet ingredients to the dry ...

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 ...