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Air India seems to have decided that if people are going to be stuck in a metal tube for hours, the food might as well be worth talking about.
This dish pairs beautifully with crispy pappadam for a contrast in texture, but it’s just as enjoyable on its own as a warm, comforting treat.
For the people of Thamarassery, Baby was a part of every celebration, whether it was a small gathering of just ten people or a grand wedding feast or house warming attended by hundreds.
Green leaves hold a special place in Wayanad's cuisine.
The perfect dough to make this classic dish can be effortlessly crafted in a pressure cooker, eliminating any cooking woes.
It can be paired with rice, puttu, chapathi and more.
It is run by Kozhikode-native Vinod Kalathil and his US-citizen wife Margaret Pak.
The snack is also healthy and uses just four ingredients.
It's a popular accompaniment to ghee rice.
Spanish mackerel fish is used to make this dish.
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