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Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar

Tahira Kashyap Khurrana: The Power Of Being Unapologetically You

Milind Soman: The OG Heartthrob Is Back!

In The Big League: Hansika Motwani

Wild And Free: Mrunal Thakur’s Search For Self

Bhuvan Bam Is Unstoppable

Whether you are seeking a quiet corner to browse through classic literature or an opportunity to connect with local authors, Bengaluru's bookstores have something for everyone.

9 Bookstores In Bengaluru For All Your TBR Lists

These ten Indian NGOs are actively engaged in protecting tigers and their habitats through research, community engagement, anti-poaching measures, advocacy, and policy interventions.

This International Tiger Day, Learn About These 9 Conservation Organisations In India

This International Yoga Day, read more about the 10 Indian yoga gurus whose teachings transcend time. 

Yoga's Guiding Lights: 10 Indian Gurus Who Illuminate The Path To Self-Realization

There is no cool like Captain Cool, here are MS Dhoni's biggest achievements you must know about on hi birthday.

7 Pivotal Achievements In MS Dhoni's Cricketing Saga

Embrace sustainable living hacks for a safer future.

Sustainability 101: All You Need To Know About Sustainable Living

explore an unseen goa like never before

Join raconteur Rakesh Raghunathan as he explores Chennai, the capital of Tamil Nadu, through the lens of sound. He travels through the city to explore the home theatre industry by visiting Surround Swar, a premium consultant for home theatre systems. Rakesh then heads to John Thanckachan's store in search of high-end speakers and the episode ends with the host visiting Kokkommo, a resto-bar popular for its live gigs in an alfresco setting. 

Chennai, A Tamil Odyssey

Highway Dreams


Simaran Kaur and Harman Singha travel to Hampi to explore Evolve Back, the Kamalapura palace resort. This resort is a perfect blend of royalty and modern amenities.

Once Upon A Time In Hampi

India's Best Resorts

Witness the glory of the Ottoman Empire in Istanbul's marvellous architecture and enjoy Turkish cuisine. 
Video: Arzoo Dina

A Few Seconds In The Timeless City of Istanbul

Around the World In 31 Days

Chef Rakesh Raghunathan visits Coimbatore, Tamil Nadu's hub for automobiles, racing, and more things related to cars.

Coimbatore - The Automobile Hub

Highway Dreams - Tamil

Ooty is beyond a holiday destination. Rakesh Raghunathan visits the Helium Ray Lab and Radio Astronomy Centre at Ooty to see Asia’s largest moving telescope. He also visits Mindescapes, a thinking lab to nourish his mind and ideas. 

Techie's Destination

Culinary experts talk about the Bengali tradition of farm-to-table that goes back generations.

Baajaar: The Secret ‘Ingredient’ That Elevates Bengali Cuisine 

From dishes made of fresh seasonal ingredients to the perfect sip of summer, these menus are pure indulgence. 


Experience Summer On Your Plate At These Mumbai Restaurants 

Mumbai’s restaurants are on high gear to help you celebrate the leading lady in your life, your mother.


20+ Mother’s Day Specials To Choose From In Mumbai 

The summer special menu at Akina showcases easy and light summer-centric Japanese dishes, but with Chef Blake’s tell-tale twist.


Akina’s Chef Jesse Blake Brings Japan’s Sakura Season To Mumbai

Escape to a world of literature and coffee at some of Kolkata's finest book cafes that every reader will love.

Sip, Savour And Read: Top 5 Book Cafes In Kolkata 

Nutraceuticals like nutri gummies, powders and strips are relatively new in the Indian market and yet seem to have gained quite a following.


Can A Nutrition Pill Replace A Meal? Experts Answer

Industry experts share how Indians are warming up to talking about, using and gifting pleasure products.


India’s Sexual Wellness Market Is Finally Turned On

The experts list what to eat, what not to eat and how to eat—because good skin, hair and health begin from the inside. 


Nutrition Experts Recommend Dietary Practices For Brides To Follow Before Their D-Day

Taapsee Pannu serves as an inspiration to many, not just because of the unique roles she does, but how she makes time to treat her body like a temple.


How Taapsee Pannu’s Love For Fitness Will Help You Go That Extra Mile

From Kareena Kapoor Khan to Janhvi Kapoor, the Pilates instructor is known for training some of the most celebrated divas of Bollywood.

Celeb Fitness Trainer Namrata Purohit Decodes Pilates And Why Bollywood Swears By It

namrata purohit

Malaika Arora knows how to keep it simple yet chic. Take a sneak peek into her house and get inspired to oomph up yours! 


A Sneak Peek Inside Malaika Arora’s Home

The guide on the best spring flowers for gardens at home to find inspiration and ideas for creating a stunning collection of beautiful spring flowers.

The Most Beautiful Spring Flowers For Your Home Garden: All You Need To Know

Firdaus Variava, Vice Chairman of Bharat Floorings & Tiles, tells us about keeping the legacy brand relevant to current times and his approach to technology. 

Firdaus Variava Of Bharat Floorings & Tiles On Keeping Alive A 100-Year-Old Brand

From adventurous themes to bold colour schemes, these boys' bedroom designs will inspire you to transform your child's room into a personalised sanctuary they'll love spending time in.


Revamp Your Son's Bedroom Into An Exciting Haven With Our Top 10 Bedroom Ideas

Looking at bedroom makeovers for your girls? We got some ideas for you. 

7 Ideas For A Bedroom Makeover Your Daughters Will Love

chef & host - Ajay Chopra | Zee Zest

Besan ladoos are made with roasted besan (gram flour), powdered sugar and ghee and are flavoured with cardamom and garnished with nuts. Its deliciousness comes from the besan roasted in ghee - the longer the besan is roasted, the better the taste of the ladoos.Rabdi Jalebi is nothing but a combination of thickened sweetened milk (whole fat milk reduced by boiling on a slow) garnished with almonds, pistachios, saffron and crispy, round jalebis deep fried in ghee and dipped in sugar syrup. The chilled rabdi and the crispy hot jalebis complement each other perfectly. Every bite of this dessert will give you a  burst of flavour.

Besan ladoo and rabdi jalebi are much-loved popular Indian desserts. Chef Ajay Chopra presents the recipe for these decadent desserts.

Chef Ajay Chopra presents the recipe for besan ladoo and rabdi jalebi.

Watch Rabdi Jalebi & Besan Ke Ladoo recipe by Chef Ajay Chopra

Rabdi Jalebi & Besan Ke Ladoo

In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.

Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.

 In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.

Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.

As it cools down the colour turns white and it will take a powdered form.

Add the powdered sugar to the besan batter and let it cool.

Pour the besan mixture into a plate and let it cool.

Once the mixture cools make round ladoos.

Garnish the besan ladoos with chopped pistachios.

In a bowl mix sugar and yeast and let the yeast activate. 

Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.

To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.

Cook both the sides of the jalebi- let it turn crispy!

In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom

Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).

India’s 50 Best Dishes

India's 50 Best Dishes

50 bd s01 ep_06 recipe_01_ rabdi jalebi & besan ke ladoo

Aloo paratha has its origins in Northern India but over the years have become popular throughout India.The stuffing can be made using boiled and mashed potatoes, onions, anardana, ginger, fresh coriander. The paratha is stuffed with mildly seasoned stuffing and cooked on a tawa.  A blob of butter is placed on the hot paratha.Aloo paratha and a tall glass of lassi in the morning will make your day!

Aloo Paratha is a popular dish that is both eaten as a snack and as a meal. Chef Ajay Chopra shares the recipe in detail.


Indulge In Culinary Delight With Chef Ajay Chopra's Aloo Paratha Recipe On Zeezest, A Flavorful Twist To Traditional Indian Cuisine That Promises A Great Dining Experience.

Tasty Aloo Paratha Recipe By Chef Ajay Chopra | ZeeZest

Aloo Paratha

Mix whole wheat flour with some water and salt and make a dough.

Drizzle some oil on the dough to keep it soft and moist.

In a bowl, mix mashed aloo, coriander, chopped onions, green chillies, bhuna jeera, aamchur powder, anardana, black salt. 

Take a small piece of dough and start flattening it- keep the edges thin and the centre thick.

Place the aloo stuffing in the centre of the flattened dough. Stuff it enough so you can feel the stuffing in every bite. Make a round dough ball again. 

Flatten the dough ball with a rolling pin.

For tandoor style of cooking, grease one side of the flattened dough with water and place that side on the tava. Cook it till one side turns light brown.

Another style of paratha- place it on the nonstick pan.

Throw in a dollop of ghee and let the ghee melt. 

Flip the paratha to the other side. Let both the sides cook properly till it’s golden brown.

Serve hot aloo paratha with dahi.

Aloo Paratha is a popular dish that is both eaten as a snack and as a meal.

50 bd s01 ep_04 recipe_01-aloo paratha

chef & host - Harpal Singh Sokhi | Zee Zest

Shukto is a popular mixed vegetable dish from Bengal. This dish contains several vegetables but bitter gourd (karela) is its main ingredient. It has several other vegetables like eggplant, radish, sweet potato etc. giving this dish a bitter-sweet taste.Shukto is nutritious as it is full of vitamins due to the presence of a variety vegetables. It is soothing too, especially during the intense heat of summer. The vegetables are cooked in mustard oil which gives this dish a distinct flavour.The colourful and flavourful Shukto is a feast for eyes and for stomach.

Shukto is a famous mixed vegetable dish from Bengal. Chef Harpal Singh Sokhi shares the recipe of this traditional Bengali dish.



Chef Harpal Singh Sokhi shares the recipe for Shukto, a  mixed vegetable dish from Bengal.

Watch Shukto Recipe by Chef Harpal Singh Sokhi

Shukto

Grind together the soaked poppy seeds and mustard seeds in a mixer.

Heat mustard oil in a kadhai.

Add turmeric powder and salt to the diced eggplant and fry them in the mustard oil. Remove on a plate.

Similarly, fry bitter gourd, bori, raw banana, potato, sweet potato, drum stick, radish and sheem and remove on a plate.

In the same kadhai, add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, Nigella seeds, and ginger paste.

Add water to the poppy seeds and mustard seeds paste and pour it in the kadhai.

Add turmeric powder, salt, fried vegetables, milk, and sugar to the kadhai, mix well and cook on a high flame for some time.

Shukto is ready to serve. 

Grand Trunk Rasoi

ep16_ rec 03_shukto 

Khaja is a traditional multi-layered, crispy dessert from the Silao and Rajgir regions of Bihar. In fact, the Silao Khaja was recently granted GI tag. This sweet is believed to have originated from the Gangetic plains of Bihar dating back to 2,000 B.C. It is quite similar to the middle-eastern Baklava.Khaja is made from all-purpose flour, deep-fried and then soaked in flavourful sugar syrup. Khaja absorbs the sweetness of sugar syrup but still retains its crispiness.The multi-layered Khaja is crispy, sweet and just melts in your mouth.

Khaja is a traditional multi-layered, crispy dessert from Bihar. Chef Harpal Singh Sokhi brings the recipe of this wafery and delicious sweetmeat.

Chef Harpal Singh Sokhi shares the recipe for Khaja, a traditional dessert from Bihar.

Watch Khaja Recipe by Chef Harpal Singh Sokhi

Khaja

In a parat, knead a soft dough with all-purpose flour, ghee and water.

Cover the dough with a wet muslin cloth.

Add water and sugar in a pan and make sugar syrup of one string consistency. Add cloves and green cardamoms to the syrup.

Heat oil in a kadhai for frying.

Roll out the dough in round shape, apply ghee on it and sprinkle some all-purpose flour. 

Now fold the roti like a cylinder and cut small pieces of it.

Sprinkle some all-purpose flour on one piece and roll it. Similarly, roll other pieces. 

Deep-fry the khaja on medium flame till golden brown.

When the sugar syrup reaches one string consistency, add saffron and cardamom powder to it.

Soak the deep-fried Khajas in the sugar syrup.

Remove the khajas on a serving plate, garnish with pistachios and sprinkle powdered sugar and serve. 

ep15_ rec 03_khaja 

Vada Pav is an Indian version of a burger! Mumbai, the economic capital of India, is famous for its spicy street food but Vada Pav is its most famous and popular food. This delicious dish is made from deep-fried batata vada (mashed potatoes coated in a batter) which is stuffed in a pav. It is served with green chillies and dry and spicy garlic chutney.You can eat Vada Pav anytime but in the rainy season, there is nothing better than eating hot Vada Pav with steaming hot adrakwali chai.

Vada Pav is popular street food from Maharashtra while pakodas are a national favourite. Chef Ajay Chopra shares the recipe in detail.

Chef Ajay Chopra shares the detailed recipe for Mix Pakoda Platter & Vada Pav.

Watch Mix Pakoda Platter & Vada Pav recipe by Chef Ajay Chopra

Mix Pakoda Platter & Vada Pav

In a mortar and pestle crush some garlic, ginger and green chillies.

In a pan add some oil, mustard seeds, jeera, sliced onions, curry leaves, crushed ginger garlic and green chilli mixture, turmeric powder, red chilli powder and salt.

Add some boiled and mashed potatoes and saute.

Add generous amounts of coriander and mix well.

In a bowl, mix besan with turmeric powder, salt and water.

 Keep the consistency of the batter thick and coat the round potato balls in the batter.

Drop the besan coated potato balls in hot oil and fry them till they turn crisp and brown.

Cut the pav into two; spread some green chutney, tamarind chutney and garlic chutney and stuff the vada in between the two pavs.Cut the pav into two; spread some green chutney, tamarind chutney and garlic chutney and stuff the vada in between the two pavs.  Serve hot vada pav with fried green chillies!

In a bowl mix besan along with rice flour, salt, turmeric powder, red chilli powder, baking soda. Add water and mix this with your hand.

Cut the potatoes, onions into thin rounds and soak in the batter before frying. Use the non-spicy chillies and palak leaves for the pakora platter.

Drop all the pakoras into hot oil and fry till they turn crisp and golden brown.

Sprinkle some chaat masala on the pakoras and serve hot with spicy green chutney! 

Vada Pav is popular street food from Maharashtra while pakodas are a national favourite. 

Vada Pav

Pakoda Platter

50 bd s01 ep_08 recipe_03_mix pakoda platter & vada pav

Wyatt Sanford 2

Planning a trip to Jaipur? Here are the historical navratnas of the pink city you must visit.

Bookmark This For A Unforgettable Historical Trip To Jaipur

For World Oceans Day, Ankita Konwar recounts how her relationship with the ocean began with curiosity and led to oneness.


When The Ocean Felt Like Home: Ankita Konwar’s Journey To Scuba Diving

Gift yourself the underwater adventure of a lifetime by exploring these amazing underwater destinations. 

World Ocean Day Special: 7 Places In India To Go Scuba Diving  

Ever tried snorkelling in the Maldives? Now that’s what I call an immersive experience, quite literally! 


Tahira Kashyap Khurrana: The Power Of Being Unapologetically You

Shonar Bengal with Sumona

12 Slow Travel Experiences Around The World To Rejuvenate The Soul

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