Shell, clean, and devein prawns. Sprinkle salt, turmeric, and lemon juice, and keep aside for 10–15 minutes. Grind the red chillies, coriander seeds, cumin seeds, coconut, turmeric, and garlic with ...

There is a special kind of joy when mango season begins and shops fill up with everything from hard, green raw mangoes to soft, golden ripe ones. Each type has its own taste and can change the way a ...

In summer, mangoes are the universal favourite – whether it’s a glass of chilled aamras, mango kulfi or pretty soufflés. But the fruit also lends itself beautifully to savoury cooking all around India ...

Delhi’s bazaars are full of mangoes from all over right now. Safeda from the South, Alphonso from Maharashtra, and the Kesar and Sindoora varieties are also making an appearance. Indians have always ...

Mango chutney can be made with raw or ripe mangoes for sweet or tangy flavour profiles Raw mango slices add tang and crunch to salads with onions, chillies, and peanuts Mango curries use raw or ripe ...

From intensely sweet and floral alphonso and kesars to tangy varieties like totapuri and langda, Indian mangoes span a wide flavour profile. They stir senses, spark nostalgia and find a special place ...

Lentil soup gets a refreshing twist with the addition of dried mango powder. Start by cooking lentils with onions, tomatoes, ...

No-cook mango coconut laddoo combines ripe mango, coconut, and nuts to create a quick summer sweet with fruity flavour and simple ingredients. Bright mangoes and soft coconut create a colourful sweet ...

There is an array of sweet and savory raw mango specialities cooked in Lucknow homes during this season. These recipes are commonly made in homes that either have a mango tree in the backyard or buy ...