Convert cooking measurements from U.S. to Metric units and Metric to U.S. units with this easy to read cooking conversion chart. Read more »

Biryani is one of the most sumptuous, mouth-watering dishes that ever came out of the Mughal kitchens. In its original form, Biryani descends from the old Arab world. Read more »

Palak paneer is essentially a north Indian dish. It is easy to cook and is packed with health benefits of spinach and cottage cheese. Read more »

Indian cuisine is as diverse and vibrant as the country itself. The cuisine keeps on changing with every state and sometimes even different cities within the same state. For instance, eastern Indian cuisine and western Indian cuisine is as different as chalk and cheese. North Indian cuisine is predominantly wheat based whereas south Indian cuisine makes use of rice extensively. Read more »

Indian spices transport you in a wonderfully fragrant and enticing world of aromas, and smells. Spices not only enhance the flavor of food but also have medicinal qualities that help in treating many diseases right from common cold to more serious ones such as arthritis, acne and heart diseases.
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If you are new to cooking Indian food, then our five simple pointers will help you make a mean Indian meal that will win you accolades, rewards, and a resounding chorus of finger-licking noises that?s bound to make you beam with pride!

Remember, patience is the key to good cooking. Ensure your pastes are smooth, onions are deep brown in color, and spices used are freshly ground. All set? Let?s go:
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Chutneys are one of favorite condiments in Indian food. Loved by one and all and consumed with any type of food from snacks of meals, chutneys can add color, flavor, and taste to any bland dish. Different types of chutneys are served with common snacks such as Samosas, Pakoras, Chaat, Cutlets etc.
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One of the prime accompaniments of Indian food has to be chutney, achar or pickle. Call it what you will, but no meal is complete without this food item. The sauces or relish or dressings are perhaps the closest in nature and use to pickles or chutney or achar. However in Indian food, pickles have they very own and enviable place and importance. They can be used as a sauce, as a dressing, as an appetizer or even as condiments. Read more »

Sarson ka Saag and Makke di roti are quintessential to Punjab and have also gained much acceptance across North India. Prepared with mustard leaves, sarson ka saag tastes absolutely fabulous with makki de roti and a dollop of fresh butter. Try the sarson ka saag recipe just once with us and you?ll have everyone asking for more.

Ingredients:

1 kg Sarson (green mustard leaves)
250 gms Spinach
2 fresh Shalgam (turnips) (peeled and chopped - optional)
3-4 finely chopped flakes garlic
2" piece ginger finely chopped Read more »

A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour.
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