Raita, a staple side dish in Indian cuisine, is often considered a cooling accompaniment. However, with a little creativity, it can also become a warming addition to your winter meals. Using ...

This delicious raita from Uttarakhand is made by using grated cucumber, yogurt, mustard seeds, green chilli, turmeric, and coriander leaves. It's super refreshing and ideal for cooling down in the ...

Nepali-style raita offers a distinct flavour, making it one-of-a-kind.Photo Credit: iStock Are you someone who simply cannot have a meal without raita? Do you find yourself craving it every now and ...

No wonder we generously add curd to our meals to improve taste and appetite as it makes the food more palatable in ... 3 irresistible dahi-based Indian curries you must try; recipes inside ...

Protein, vital for weight loss and muscle building, can be increased with simple dips, offering benefits akin to supplements.

The quail needs overnight marinating and the raita can be made earlier in the day, making this an impressive, yet easy dinner party dish. For the tandoori quail, dry fry all the spices ...

Rick Stein’s aromatic vegetarian biryani is finished with crispy onions, toasted nuts and a dollop of cool, homemade raita. This dish would work just as well with cauliflower. Combine all the ...

GROWING up with a constant supply of ladies’ fingers (okra) from the garden will encourage one to pore through cookbooks or, these days, search online for recipes to excite the palate.

To make the Raita: Use a vegetable peeler to peel the cucumber. Cut the cucumber in half lengthwise, and then cut each piece in half widthwise. Use a small spoon to scrape out the seeds.