A Kashmiri Cuisine Saga, chef Rahul Wali didn’t just serve a meal — he opened a voyage into a culinary culture that is oft ...

Always discard the soaking water. Cooking in fresh water reduces gas-causing compounds and improves overall digestibility.

Phaseolus vulgaris (rajma), and Pisum sativum (matar), provide unique, universal identification, aiding communication, classification, and research across the globe.

The Met Gala is facing criticism over its lead sponsors. Here’s what Anna Wintour has to say John Tesh says 'faith-filled' ...

Paying homage to the larger-than-life legacy of Maharaja Bhupinder Singh, Ran Baas brings the forgotten grandeur of Qila ...

Rajma Chawal and Kadhi Chawal remain two of the most relied upon. They offer satisfaction, warmth, and the reassurance of ...

Protein is one of the most talked-about nutrients when it comes to health and fitness. It plays a big role in building muscle, boosting immunity and keeping energy levels steady. Eggs are often ...

Rajma has always been a kitchen staple; hearty, filling, and packed with goodness. A 100 g serving of boiled rajma gives you about 8–9 g of protein, which explains why it has long been a comfort food ...

I blend a strong academic background in history (bachelor's and master's) with a passion for storytelling. A history geek at heart, I thrive on weaving narratives and enjoy the charm of classical ...

As vegetarian curries go, rajma, or kidney bean curry, is one of the most popular. This simple recipe from Dan Toombs will get you restaurant quality results. serves Here, you use tinned (canned) ...