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.

Experience the heart of Punjabi cooking with this traditional Rajma Chawal thali. Slow-cooked kidney beans simmered in rich masala meet fluffy rice for the ultimate comfort meal. It’s pure homemade ...

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 ...

Dharmendra has always been a foodie, and his choices include some unique dishes that reflect his Punjabi roots and ...

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 ...