Heat a pan or tawa on medium flame. Take a small portion of the dough, roll it into a ball, and gently flatten it into a ...

Sevilla’s new cookbook offers insights into Basque culinary traditions and features well-known pintxos, including ...

Sevilla’s new cookbook offers insights into Basque culinary traditions and features well-known pintxos, including olive-anchovy-pepper gildas. Dishes like pastelón de morcilla — black pudding pie with ...

The classic Maharashtrian dessert is relished by people every Gudi Padwa due to its cultural significance and delicious ...

Can't get enough of parathas and cheese? Now, you can enjoy the flavours of both in the form of this mouth-watering paratha. Here's how you can make it. Roll out the dough evenly and spread a generous ...

This is huge for a pan that’s made of a material that isn’t built to last forever like cast iron and stainless steel. I think it hits the perfect sweet spot of being affordable (not the ...

Mutton seekh kababs are traditionally made in a tandoor, but with today's hectic lives, some choose to make them in an oven or just roast them over a hot, flat metal pan, such as a griddle or tawa.

Next, she rolls out some dough and cooks it on a tawa until it turns golden brown Then ... In her final step, she folds the paratha and relishes a healthy, delicious bite. Yes, it’s that simple! The ...

The hara bhara kebab also stands out as a must-try, while the mutton galouti kebab is served with traditional ulta tawa paratha. Though space is limited, the rich taste of Nawabi delicacies makes it ...