With Eid right around the corner, you are probably brushing up on the last minute preparations, planning the nitty-gritty details for the special day.

We generally think of the food pyramid when we think of what items should be on our plate to optimise physical health. What would be the equivalent of a recommended daily diet for a healthy mind?

“When I was a child, colourful art paper were not as widely available as they are now. So we used to stock up on old wedding cards and recycle into Eid cards later," said Ashoka Mahbuba while sharing her childhood memories from the '80s.

In addition to unpleasant itching and scratching, days after they can also cause some more serious problems, spreading diseases such as chikungunya, dengue and Zika. Here we've put together some top tips on steps you can take to avoid being bitten.

During the month of Ramadan Muslims observe strict fasts, and cap it off with a three-day joyous celebration of Eid on the first day of Shawwal in the Islamic calendar.

If you were to select one quintessential iftar dish, hands down chickpea will be it.

Most people I know have an incurable fascination with desserts and everything sweet. The very thought of Glazed, Butlers' Chocolate Cafe or Shumi's Hot Cake gives them sleepless nights with lethal hanger pangs.

For pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar, and salt in a heavy saucepan. Bring to a simmer over low heat.

Sehri is the differentiating factor between the fast we Muslims keep and the fasts of other religions. Holy Prophet(S) is reported to have said, “Verily, Allah and His Malaikah send mercy upon those who eat Suhur.”

It is a month of introspection, devotion and self-discipline. Comprising 30 days of abstinence, during Ramadan, it is important to keep your mind and body strong.

Soak lentil for 5-6 hours or overnight and blend it into a smooth paste (use as less water possible). Beat this paste and add cashew nut, raisin and carrot along with a little water. Continue beating till it becomes fluffy. To check the batter, drop it into water; well beaten batter will float. If it isn’t floating, you need to beat it some more. Mix all the ingredients with this batter for fritter and deep fry at medium heat until it becomes golden brown. In a bowl, pour cold water and put add 1 tsp salt in it; soak the fried fritters in this chilled salted water. Let them soak for 1-2 hours. Squeeze the extra water from them and place them on a serving dish. For the yogurt gravy, mix all ingredients together except mint and ½ tsp crushed chili. Beat it to make it smooth. Pour the yogurt mixture over the bora and garnish it with mint and crushed chili. Soak fritter in yogurt for at least 2 hours in the refrigerator before serving.

I couldn't decide if it was my stomach or mind growling uncontrollably as I glared at the CNG driver who unashamedly asked for a fare that was double than usual.

Ever heard of a food item that promises health and exhibits an exciting play of flavour and colour on our plates?

Mix crabmeat, mince chicken, mince shrimp, an egg, coriander root, garlic, white pepper, salt and 2 tablespoon of bread crumbs.

It is common knowledge that fasting has myriad health benefits. Besides increasing immunity, endurance, and the ability to face challenges, fasting contributes to our outward physical appearance by getting rid of excess fat.

Saat Masjid Road is always evolving! If you journey merely 3 years back and compare the road to what it is today, you will find a myriad

Spread out three layers of newspapers on the floor or your table. Apply generous amounts of oil onto your knife/sickle blade and onto your hands to prevent the sap from sticking to your knife, fingers and hands.

We often spend hours blending out five different eye shadows and perfecting the winged liner, but how often do we actually spend 15 minutes behind this critical organ's health?

The sun has started blazing through the clouds. Consequently, our skins have already started losing its moisture.

The origins of this much loved fruit can be traced back almost 4000 years. In the millennia that followed, the Southeast Asian mango has spread to many parts of the tropical and sub-tropical regions, where the climate suits its growth.