Firstly, in a pressure cooker take 1 cup moong dal and rinse with water. Add ¼ tsp turmeric, 1 tsp oil and 2 cups water.

From the mains, we tried three of the most popular customer favourites. Nali Gosht (£10.95) - a dish from Lucknow - featured ...

Discover the bold and vibrant flavors of the Caribbean with these easy-to-follow recipes. From savory staples to tropica ...

Mix the cooked dal into the pot, add homemade Udupi sambar powder, tamarind water, salt and a little jaggery. Simmer for 5 ...

If you ever needed an excuse to visit the charming island of Alameda, now’s your chance with 2025 Alameda Restaurant Week.

If you ever needed an excuse to visit the charming island of Alameda, now’s your chance with 2025 Alameda Restaurant Week.

One staple across the tables of South India is the sambhar — a lentil-based vegetable stew specific to the region, typically ...

From appam with stew to ghee rice with fish curry, here are some traditional Keralite food combos you cannot afford to miss.

Kadhi, the sour yoghurt and gram flour curry, has travelled deliciously across India, with each region contributing its own ...

Discover how to make Pulikkachal, a traditional Tamil spiced tamarind paste. Perfect for mixing with rice for a delicious ...

We returned to Three Elephants Indian in Newport to give the food fit for royalty another taste and were delighted ...