The demand for mozzarella and raclette trumped that of fish and champagne in the wine country
The unique texture and taste of this idli, typical to a village close to Palakkad, is unlike any other. And now this dish is inching its way into menus of specialty restaurants
The top honours bring hope to chefs who survived a year fraught with despair
Dishes from Delhi, Kolkata and Kerala dominate the menu at SONA, the premium dining restaurant by the actor
Whether it is lime, yogurt, tamarind or green apple, an acidic ingredient will add spark to your food
The state's chief minister announced pursuing a GI Tag for bebinca. While this traditional pudding is intrinsic to their cuisine, its origins can be traced to Portuguese nuns
The late chef started blending masalas to assist his wife in the kitchen. Now, they are available online as spice mixes
The pulp and husk of the pod can be used to make juices, butters and flours
Yes, says Nestle as it readies to launch the Incoa bar sweetened with upcycled pulp
Japanese ingredients sit beside dals and spices as home cooks experiment with gari and nori
In a new cookbook, a chef who is trained in fine dining, shows what it's like to pull a trout out of the river and smoke it on the riverbank
Upscale restaurants survived the pandemic and rehired their staff by embracing fast food menus and switching to ghost kitchens
A homegrown brand bridges the gap between the farmer and consumer, bringing indigenous rice from remote villages in West Bengal to the rest of India
During an intense, immersive trip through Uttarakhand, chef Thomas Zacharias discovers spectacular new flavours and ingredients
If you think ‘urad dal’ is absolutely essential, think again. Even ‘rajma’ or soybeans can be used to achieve fermentation glory
China banned the import of pineapples from Taiwan this month, motivating Taiwanese chefs to get creative with the fruit and support local farmers
With shared histories, ingredients and breadmakers, the delicious kulcha has a story that surpasses borders
The Thai government pushes cannabis as a cash crop, while noodle shop owners believe that the magic ingredient in a delicious soup can be ganja
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