Sanjeev Kapoor

This is a popular sweet from Tamil Nadu that is made with rice flour spiked with dried ginger powder, mixed with jaggery syrup, shaped into discs and deep-fried to golden crispness.

With festivities around the corner, this aloo-methi bhujia is a great snack to make. Munch on it just like that or mix it in your chivda with chopped onion and garlic or garnish it on your chaat.

Six! That’s precisely the number of flours that go into making this deep-fried crunchy festive savoury. We already knew how to feast while still remaining healthy

No way you can miss your favourite dishes or flavours in the festive season. We are talking about pav bhaji, refreshing mint and sambhar here. Namakparas infused with these three spice mixes are just...

A Sindhi festive delicacy. The use of khus-khus and dried coconut adds that delightful crunch to ‘chikki’. The Sindhis send Varo to their married daughters in the winters.

The hallmark of traditional Maharashtrian festive cooking. This deep-fried, sweet pastry has a delectable stuffing and is a favourite across all age-groups.

A classic breakfast from North Africa. The Tunisian Shakshuka has runny eggs cooked in a savoury tomato gravy. It is mandatory to serve it in a cast iron skillet.

Sizzling Brownie! Yes, that dessert that’s often the most-ordered dessert at cafes and restaurants. Now with this recipe you can make it at home.

Ravioli is a type of Italian pasta which has a creamy stuffing sealed between two layers of thin pasta dough. The stuffing can be vegetarian or non-vegetarian and are typically round or square...

A popular Burmese (now Myanmar) dish, which has a coconut milk-based curry broth served with noodles and a variety of toppings. The curry can be vegetarian or non-vegetarian.