Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their ...

Ananya Panday is a self-confessed foodie, and anyone following her on Instagram knows it well. From her love for desi ...

It's approaching the tail end of winter, and possibly the last month when you can savour the season's goodies. What - tired of gajar halwa, undhiyo and gajak, you say? Hard as that is to believe, you ...