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In certain parts of Kerala, it's called ilayappam as it's made wrapped in plantain leaves.
The thin, airy noodles are believed to be a great weight-loss food.
You could easily make this Korean dish at home even if you do not have gochujang.
This unique mandi uses Asian ingredients and flavours instead of the traditional Arabic spices.
Japanese omurice is a fusion dish that is delicious and filling too.
Udupi cuisine began in the 13th century when Shivalli Brahmins made elaborate food in the Lord Krishna temple kitchens.
Korean fried chicken which is called ‘chikin’ in Korea has the hearts of millions of foodies around the globe.
Unlike rest of the regional cuisine, fresh chicken cooked in this Chinese recipe is not soaked in sauces.
Some algae are rich source of omega-3 fatty acid, which helps the growth and development of the brain cells and protects the human body from the free radicals.
Pork is the Nagas’ favourite meat and they have several recipes to highlight the taste of the meat.
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