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There’s no denying that kebabs are an amazing comfort food. Those who love kebabs know that there is no ‘wrong’ time to eat them – they can be enjoyed at any time! If you’re returning home after a long workday and don’t wish to cook, how about ordering in some delicious kebabs for dinner today? Below we have listed 8 popular types of chicken kebabs you can easily find at nearby restaurants. From subtle to spicy flavours, this list includes a wide variety of options. Check it out below:

This is a scrumptious variation of the classic chicken seekh. Chicken Gilafi kebab has a distinctive taste and texture derived from a coating of finely chopped veggies, some of which are sometimes mixed with the mince too. Ingredients like capsicum, carrot, onion, tomato, etc., are used for this purpose. They tend to add a mild crunch to the kebab.

This Lucknow-style kebab is loved across the country for its melt-in-the-mouth texture. Although it is traditionally made with lamb meat, many restaurants also offer a chicken version. Nowadays, Galouti kebab is often shaped like discs and served with mini rotis/parathas as an appetiser.

There is no denying that most of us do not feel thrilled at the sight of leafy greens on our plates. Yes, they are packed with fibre, vitamins, and all kinds of good-for-you nutrients—but making them a regular part of your diet? Not the easiest task. Fortunately, Indian cuisine has its own smart, flavour-packed ways to sneak in greens without turning every meal into a health lecture. Whether you are feeling lazy or motivated, there is an option for both moods. Sure, a food delivery app can always come to the rescue. But if you are in the mood to cook, here are six desi dishes that will help you eat more greens without even thinking about it.

Is there anyone who truly dislikes palak paneer? Highly doubtful. Soft cubes of paneer in a rich spinach gravy—what is not to like? The creamy texture and mild spices mellow out the earthy spinach flavour, making it a crowd-pleaser. Even the pickiest eaters will not complain about this North Indian classic. Here is the recipe. And if the spinach in your refrigerator has wilted beyond redemption, there is no need to resist those cravings. Just order a portion online and enjoy a plateful of comfort at home.

These green beauties are loaded with spinach, green peas, potatoes, and a gentle mix of spices. They are shaped into tikkis and then shallow-fried or air-fried until crisp. Perfect for snack-time, chai-time, or even a fuss-free lunch, hara bhara kebabs make greens feel like a treat. Pair them with mint chutney and no one will realise they are loaded with veggies. Find the recipe here.
Gujarat has given us many culinary gems, but methi thepla remains unbeatable. These spiced, thin flatbreads made with fresh fenugreek leaves are perfect for breakfast, tiffin boxes, or even a lazy dinner. Roll one up with a bit of pickle or curd on the side and you have got yourself a snack that feels indulgent but is secretly healthy. Here is the full recipe.

Fruit salad might seem like the easiest thing to put together, but even the simplest dishes can go wrong if you are not careful. While many treat it as a side, for others, it is a go-to comfort dish-fresh, quick, and often part of a weight loss diet too. From lunch to dinner, a bowl of seasonal fruit salad can be incredibly satisfying. You can prepare a salad with vegetables, fruits, or a mix of both. But if you are someone who enjoys a bowl of just fruits, there is a lot more to it than chopping and mixing. Fruits are packed with vitamins, minerals and other nutrients that help support overall health. And while making a fruit salad is easy, it is also easy to get it wrong.

One of the biggest mistakes in making fruit salad is ignoring seasonal fruits. Seasonal fruits have their own natural sweetness, texture and flavour that lift the overall taste of the salad. They are usually more affordable, too. So the next time you are at your local fruit vendor, choose what is fresh and in season – it makes a noticeable difference.

Cooking is something that is a forever learning process. Even if you think you are a pro, there will be specific techniques or things you are unaware of. From everyday hacks to learning how to keep the food fresh to even finding out tips to make particular foods- cooking certainly isn’t easy as some might think. So, if you are also someone who is still learning to cook, we have you covered. Recently, in a Reddit post, when someone asked people for their greatest cooking tips, many came forward and shared their advice. Check them out below.

“Season a day in advance on a wire rack in the fridge. The salt penetrates the food. The salt denatures the protein to hold water better, so it’s not dry. The salt also dries the surface. I can serve my wife a salt and pepper skin on the chicken thigh, and she’ll think it’s restaurant quality.”

“Dry the surface of your food if you want it to sear well. Salt your meat (a lot) more than you think is necessary. If your food is at the right level of sear but undercooked, use the oven to finish it off (or just do the reverse sear method, to begin with). Get heavy baking sheets and preheat them in the oven when making roasted vegetables.”

The Russian invasion of Ukraine sent the world into a food crisis, with prices of staple foods increasing up to 25% across the globe. At the same time, vendors and supermarkets increased the food prices, regardless of whether those foods were affected by the Russian war. Add this to the economic crisis that the pandemic created, and the public got confused and insecure about the future. Amidst this, UOTP decided to shed some light on the public with a thorough report on agricultural production and export. The study aims to empower the public with data that showcases where our food comes from. Since today we live in a globalized world, we added the export values and quantities to show how much the world depends on the agricultural production from a specific country.

The report by the University of Potomac shows that the US is among the largest producers and exporters of numerous staple foods. This indicates that, regardless of the increase in global prices of staple foods like wheat, corn, potatoes, and sunflower seeds, there shouldn’t be huge concern about food security in the US (though the prices may increase due to global price inflation).

At the same time, since a major breadbasket region (Russia and Ukraine together) cannot cultivate or export any food, the world will turn its attention to other exporting countries to fill the gap. As the US is the world’s largest food exporter, farmers who cultivate their crops for export may experience an increase in the selling price. However, as the cost of transportation increases likewise, the price increase may or may not translate into more profit.

Maharashtrian cuisine is loved for its tantalising blend of sweet, sour and spicy flavours. Its street foods, in particular, have captured hearts nationwide. Now, we know travelling to the state isn’t feasible and whipping them up at home can be time-consuming. That’s where ordering in saves the day! With just a few clicks, you can indulge in iconic Maharashtrian street foods in the comfort of your home. From vada pav and misal pav to thalipeeth and kothimbir vadi, let’s discover five snacks you can order through your favourite online food delivery platforms.

Vada pav is undoubtedly one of the most popular Maharashtrian street foods. It features a spicy potato vada stuffed inside a soft pav and layered with chutneys. It’s ideal to enjoy along with your evening cup of tea or coffee or simply when you’re craving something indulgent. As the monsoon is in full swing, it makes for an ideal snack to enjoy.

Another Maharashtrian street food you must try is Misal Pav. It’s not as popular as vada pav, but it certainly delivers on taste. Featuring sprouted lentil curry topped with farsan and served with pav, it’s filling enough to be a proper meal. The addition of lemon juice to the dish helps give it a distinct tangy flavour. Do give it a try!

As we all grapple with the after-effects of a petering pandemic, in addition to other global health concerns and the stress of daily life, the need to maintain good health has become stronger than ever. One of the main factors that play a pivotal role in managing one’s well-being is gut health. Apart from acting as the main portal for absorbing and processing nutrients, the gut also influences the nervous and immune systems and impacts mental health and digestive function. Recent studies show that gut health affects literally everything within the body; thus, it is imperative to maintain good gut health – the trillions of bacteria that live within the microbiota – at all times. 

Both good and bad bacteria exist within the microbiota and have a symbiotic relationship with the body for its healthy functioning, in addition to preventing the possibility of metabolic diseases. Hence, microbiota diversity is important, and one’s diet plays a significant role in maintaining this balance.  

Did you know that almost every cell of the body contains proteins? That’s how important proteins are for the body! Many foods enrich our bodies with proteins. Eggs, chicken, fish and mutton – these non-vegetarian foods are known to be excellent sources of proteins. However, vegetarians can’t eat such high-protein non-vegetarian foods. So how can a vegetarian get protein in their diet? By consuming vegetarian foods that are also high in proteins! People tend to have the misconception that only non-veg foods are good sources of proteins but the truth is that a lot of veg foods are also rich in proteins. Paneer, soybean, chickpeas, kidney beans, pulses, quinoa and tofu are all known to be loaded with proteins. Keeping this in mind, we have found easy Indian lunch recipes that are high in proteins and taste delicious!

The vegetarian variation of the keema, this recipe replaces minced meat with granulated soya! Granulated soya is cooked in red chilli powder, haldi, garam masala, coriander powder and more hot spices to give it a masaledaar taste. Pair this with roti for a nutritious dinner.

This classic paneer curry is a lip-smacking indulgence that is also loaded with proteins. Tender cubes of paneer and peas are bathed in a spicy and tangy gravy to make this quick and easy curry. Matar paneer tastes delicious with steamed rice.

Often paired with bhature, chole-bhature is known as an unhealthy food combination. But the truth is that bhatures are high in fats but chole are extremely nutritious and delicious! Chickpeas are cooked in aromatic spices to make for a delicious gravy. Rather than pairing chole with bhature, choose a healthier alternative like roti.

Do you, like several other people, assume chicken broth and chicken stock to be the same thing and end up using them interchangeably in your recipes? It’s true that broth and stock are similar but they are definitely not the same. Both broth and stock are used as a flavouring base for various recipes like soups, sauces, curries and more. But if you dig deeper and compare the two, there are noticeable differences between them in terms of flavour, colour, texture and even cooking style. Here we decode the glaring differences between the two to let you follow your recipes to the T.  

Both broth and stock are flavoured liquids obtained by simmering meat with or without veggies, herbs and seasonings. While chicken is most commonly used to make them, other meats can also be picked. The key differences between the both are: 

While chicken broth is made by boiling the flesh of the chicken, chicken stock uses the bones. Vegetables can be added to both for extra flavours. Commonly, people add vegetables to the broth and not so much to stock, but it really is a personal choice.  

“Do you want momos or dim sums?” Does this question stump you every time you are asked in a fancy Asian restaurant? You are not alone. We have grown up eating momos on the streets, so all the dumplings and dim sums are momos for us and all momos are dumplings and dim sums for us. And wait, there’s wonton too to add to the confusion. So, to save you from such awkward situations and embarrassments, here we are helping you understand the actual difference between momos, dim sums, dumpling and wontons. Take notes. 

Now we all know that momos, dumplings, dim sums and wontons are all stuffed dough cases. But if you look closely and dig deeper, you’ll find some glaring differences between all four. Let’s take each variety one by one and explain the differences along the way. 

Let’s call dim sums a broader version of the bite-sized flour-filling snack. Dim sums are Cantonese-style steamed bite-sized foods that mean ‘touch the heart’ in Chinese. They are also known as ‘drinking tea’ because they are traditionally served with a cup of tea or another beverage. Unlike momos and dumplings, dim sums can be prepared with any flour starch – rice starch, wheat starch, potato starch and corn starch, and that’s why they appear more translucent. The filling is always chopped or diced. Dim sums encompass momos and dumplings but are not limited to them. They can be prepared with various ingredients and take forms like lotus-leaf-wrapped sticky rice, and even sweet dishes like egg tarts. Even spring rolls can be called dim sums!