Why do galangal and bird’s-eye chillies share space with garlic and ‘dhania’ in urban Indian kitchens?
'Bhaaja', 'saaga' and 'makha' are the spectacular accompaniments of a fermented rice gruel from eastern India
Elena Arzak's constantly evolving, research-based approach to cooking has won her international recognition as the world's top female chef
Munaf Kapadia, founder of The Bohri Kitchen, traces his entrepreneurial journey in a new book
In a new book, a mother and history buff deep dives into the origins of cereals, peanut butter and Oreos
A food tech company is working on gene-modified wheat and soybeans to survive droughts caused by climate change
Chef Vs. Fridge will feature a mystery fridge that presents surprise ingredients to contesting chefs
This is the time of year when the Capital’s ‘roti galis’ usually come to life with locals and visitors feasting on treats like ‘sheermal’ and ‘baqarkhani’
Genetically modified grains are not deadly mutants produced in a lab. Consider them as pest-resistant, famine-fighting Avengers
The actor and talk show host made the announcement with her 'culinary partner in crime'
Slow food is sexy. In a new cookbook, a farmer shares how to cook with fresh produce from your kitchen garden
Two retailers battle over trademark rights of a chocolate cake
The nutritious, pocket-friendly ragi-based batter can be used to make food for children at Anganwadi centres
A Michelin-starred restaurant crafted the perfect takeaway food item that's gaining hundreds of weekly orders
This summer, home chefs and new brands have flavours akin to a hug in a tub
Delhi announced a weekend curfew and restaurant owners are not too happy about it
'You can make everything with nothing' is the motto of a French inmate who cooks tagines, tiramisus and pizzas
Yannick Alleno wants to revolutionise fine dining by transforming his Michelin-starred restaurant
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