DIET & NUTRITION

How can festivals and celebrations be complete without sweets? And who said sweets can't be healthy? We show you how it's done; our current 'Festive Special' issue features seven scrumptiously sweet yet healthy recipes. One of which is this Tender Coconut & Sago Kheer recipe: Ingredients • 1 read more...
By Sanjeev Kapoor
Here's a recipe for days that call for extraordinary breakfasts. After you've had this droolworthy french toast, you'd wish for all-day breakfast days. But first, let's make one: INGREDIENTS: French Toast Batter • 2 eggs • 20 ml honey • 40 ml milk For Garnish • 1 orange segment • 1 large tbsp read more...
By Chef Paul Kinny
Fat in food is considered to be the ‘ultimate villain’ for those who want to lose weight. They constantly avoid fatty foods because these are believed to be unhealthy. Also, when you are trying to lose weight, there’s a constant focus on eating more fruits, vegetables, whole grains, complex read more...
By Shwetaa Shahii
For the love of cold and crunchy parfait, whip away! Ingredients: • 30 gms chia seed • 30 gms flax seed • 30 gms cocoa • 200 gms Greek yogurt • 50 gms fresh raspberry • 50 gms fresh gooseberry • 50 gms strawberry • 100 gms banana Method to follow: • For the granola, mix the chia seed, flax seed read more...
By Chef Arindham Bhattacharya
Let's skip the talking and get cooking! Ingredients Required: • 1/2 tsp oil • 2 cups dry quinoa • 3½ cups water • salt to taste • 2 green cardamoms • 1 black cardamom • 3 cloves • 1/2 cinnamon stick • 1 bay leaf For the gravy- • 2 cups water • 1/2 cup cut cauliflower • 1/2 cup green peas • 1/2 read more...
By Chef Harpal Singh Sokhi
Often associated with Italy and other Mediterranean countries, basil is actually native to India. It found its way to the rest of the world via the spice route in ancient times. Its distinct taste, unique fragrance and phytonutrients make it a popular herb and a staple on most kitchen shelves. read more...
By Rama Ahuja
If you have a sweet tooth but also relish lip-smacking sour flavours, then tamarind (imli) is your saviour. This leguminous plant, indigenous to Africa (now increasingly grown in India), is a tropical species that thrives in hot temperatures. It is mostly cultivated for its edible pod-like fruit read more...
By Sanjana Barua
Whoever thinks vegetarian dishes aren't delicious enough clearly hasn't ever tasted a piping hot vegetable mustard curry. And with the richness of coconut milk, the freshness of seasonal vegetables and of course the heat from the ground spices, this one's a classic by chef Vikas Khanna. Get cooking read more...
By Chef Vikas Khanna
Sweet, soft and crunchy, figs – native to central Asia and the Mediterranean region – belong to the mulberry family. Also known as anjeer, figs can be eaten peeled or unpeeled, depending on the thickness of the skin. Fresh figs tend to rot fast, so dried figs are more common. Minerals such as read more...
By Rashima Nagpal
Amla, also known as gooseberry, has been used in Asian cuisines for thousands of years. In India, it’s heralded as a superfood. This fruit tastes wonderful when paired with salads or seafood. Amla can be made into pickles, chutneys, sweet relishes, juices and candies. If you’re creating a list of read more...
By Chef Rahul Dhaval