In his debut book, 'Masala Lab', Krish Ashok decodes the science of ingredients, cooking procedures and taste perceptions
From San Francisco to China, there has been a rise of robots to deliver restaurant and grocery orders
A team of researchers in Pune has released an annotated version of the 19th century ‘Soopashastra’ for today’s chef
With Chef Thomas Zacharias moving on from his role as head of the iconic Mumbai restaurant, Chef Hussain Shahzad steps in to take it ahead in a post-covid world
The demand for open-air spaces among those dining out is on the rise. Will this lead to a permanent shift?
From archiving family histories to highlighting lesser-known narratives within popular cuisines and also discussing the politics of food, these projects are creating a nuanced understanding of how and what we eat
Dignity Kitchen operates like a social enterprise and employs those who are differently abled. Also, the food is delicious
Ancient Romans loved legumes and took their names. In India, ‘maa ki dal’ sparks similar delight
The benne dosa king, Sandesh Poojari, on what changed for his iconic restaurant and what didn’t
Writer Shoba Narayan's book, Food & Faith, is an engaging first-person account of how sacred rituals shape Indian food
As hotels open their signature restaurants again, the focus is on improved air circulation, minimal contact and outdoor seating
Dalchand Kashyap, a chaat-seller from Delhi, cooked community meals to feed migrant labourers and made golgappes for takeaway
With apps, self-deliveries and new launches, restaurants have brought in innovative models to serve customers through the pandemic
The chef's new book, ‘7 Ways’, is filled with recipe ideas to cook more and order in less
The founder of Geist craft brewery, Narayan Manepally, talks to Lounge about launching a restaurant even as covid-19 continues to be a challenge for F&B brands
Decoding the science of rice to maximise nutrient intake and answer the eternal question—how much water is too much?
Once an important part of Kashmiri winter cuisine, smoking fish is a dying tradition
Ramen bowls, crispy chicken and katsu burgers—every item on Ketchaiyo’s menu spells comfort. It’s a formula that made her food orders soar, despite the pandemic
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