Kolkata, a city whose culinary scene is changing as swiftly as its appetite for plant-based dining, is a perfect fit for ...

Rinse and soak urad dal for at least 3 hours. Grind the soaked dal with cumin seeds. Add a little water and salt, and whisk ...

Add grated lauki to hot ghee and keep stirring till the shreds shrink. Once the lauki is cooked, add simmered milk, sugar, ...

Are you tired of having the same old dal chawal or pulao for lunch? Give your tiffins a makeover with these healthy South Indian options. From idli sambar to korma, you must give these recipes a try.

Rinse and finely chop a bunch of spinach. Add water and mix till smooth. Coat chopped spinach with the batter. Heat some oil ...

Hygge began as a Danish idea shaped by long winters and limited daylight, yet its essence speaks easily to Indian homes ...

Gajrela, also known as gajar ka halwa, is a beloved North Indian dessert that's as comforting as it is delicious. To whip up ...

As plant-based foods go mainstream, our understanding of what makes a burger a burger is being rewritten — bite by bite.

Picante sauce is significantly thinner and more liquid than other Mexican condiments, unlike salsa. Only tomatoes, onions, ...

Shake once more for 15 to 20 seconds after adding the ice, or until thoroughly cold. Strain into a rocks glass over fresh ice ...

Add garam masala, red chilli powder, turmeric powder, and tomato puree. Cook until the masala and oil separate. Add water, ...

This Children’s Day, Slurrp is not just talking about the nostalgic treats and snacks. Digging deeper into ‘why’ childhood food still feels like comfort and the role your upbringing had on your eating ...