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This traditional butternut squash dahl has all the elements you need to make an autumn or wintertime romantic dinner.
IF you’ve noticed the price of your regular takeaway creep up over the past year and wondered: ‘Should I make my own fakeaway?’ then we’ve got just the thing. Dan Toombs is ...
Skipping the soaking step or grinding the dal incorrectly is one of the biggest reasons the halwa turns out coarse. The dal ...
Nutritionist Rashi Chowdhary explains that menstruating women lose 180 to 480 mg of iron each year, which needs to be replenished through simple strategies.
For Indians, potato is not just a root vegetable, it's a sensory delight that can fix any savoury dish. From dal to meat, it pairs well with every ingredient and that's the reason, it is called the ...
Basant Panchami’s yellow food tradition is rooted in seasonal nutrition, digestion, immunity, and mental clarity blending ancient wisdom with modern health science.