For foodies, the quest to hunt for new recipes is a never-ending one. After all, nothing can quite compare to the excitement of trying something new. While you can do so any time of the day, this ...

Dals are the most popular staple in Indian homes. Eaten in every state, they are usually paired with rice, forming a balanced meal. Mung, masoor, chana, toor are the most common varieties used and ...

In classes VI, VII, and VIII, I was a girl guide—part of the Bharat Scouts and Guides. We wore royal blue uniforms, neatly rolled scarves at our necks, and carried a belt with a rope, which we used to ...

Spicy and tangy, Gongura Mamsam is a traditional but wonderful dish from Andhra Pradesh. Bethica Das cooks the mutton with gongura or sorrel leaves, also known as chukka or ambada bhaji, that a ...

Gongura or sorrel leaves have a very distinctive sour taste and is one of the main ingredients in authentic Andhra cuisine. Read Time: 2 min Biryani is undoubtedly one of the most popular dishes in ...

Prime Minister Narendra Modi, on Thursday evening, hosted a dinner for all NDA MPs from both houses at his residence on 7, Lok Kalyan Marg. The evening brought together leaders from across NDA for an ...

Growing up, my nayanamma (grandmother) would often feed us gongura pachadi (pickle) since we could not afford expensive vegetables and ingredients. It was a wonderful addition to many of our meals.

Gongura (red sorrel leaves), which are not only packed with taste but also a range of health benefits, holds a special place in Telangana/Andhra cuisine. Be it a pickle, daal, pachadi or a spicy-tangy ...

It is not just mangoes that can be made to outlast their season. Gongura (sorrel leaves) that adds a tangy and sour note to curries, dals and chutney, especially in Telugu cuisine, is another ...