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The Food Safety and Standard Authority of India (FSSAI) is currently collecting samples of branded spices, including those of MDH and Everest.
The fish is poached slowly in the coconut water, allowing it to absorb the natural flavours while retaining its tenderness and moisture.
The fragrant bukhari rice is an Arabian speciality that could be the centrepiece of your next iftar feast.
The name Chikmagalur has been derived from the Kannada words chika, magal and uru which means ‘the town of the younger daughter’.
The spicy dish can be the centre piece of your spread.
A healthy meat alternative, soya chunks can be eaten daily in moderation.
The addition of rice water contributes a subtle taste and texture to the rasam, enhancing the overall dining experience.
Come this Vishu, the handful of staff at the Alappuzha railway station will enjoy a sadya spread made out of the vegetables harvested from this garden, making the festival a special one for them.
Rishabh Suri and his brother Rohan Suri founded Qudrat, a startup manufacturing disposable tableware, in Thiruvananthapuram in 2020 as they explored the business opportunities emerging out of waste management.
Whether enjoyed with steamed rice, appams, or flaky porottas, this dish promises to delight your palate and leave you craving for more.
