From the Rigveda to Tamil cookbooks, temple food to home kitchens,this sweet fried snack has stood the test of time
Proteins are your friends. Get to know them to never ever make over-boiled or undercooked eggs
From ‘suran’ kebabs to ‘lobhia ki boondi’, some of the savoury traditions associated with the festival are just as delicious
Be it sourcing produce from farmers, adding an heirloom piece to your kitchen or buying sweet somethings for a cause, here are gifts that keep on giving
The co-founder of the award-winning bar Sidecar in Delhi speaks to Lounge on how he takes care of his team, creates innovative cocktails and keeps guests coming back for more
Covid-19 has paved the way for better, greener and cleaner foods, says a nutrition report. The trends also find an echo in the Indian ecosystem
The chef's experience of working on a degustation menu for a premium dining affair at the Australian Open has been captured in a food show titled 'The Perfect Serve', now streaming on Sony Six
Two young dairy farmers, Samuel Yonzon and Khushnarayan Sharma, are trying to revive Swiss-style Himalayan cheese in the region
In some Bengali families, particularly those who trace their origin to erstwhile East Bengal or Bangladesh, it is customary to offer a bhog of fish to the Goddess on the last day of the Durga Puja.
Bhog and Durga Puja are entwined. At a time when one can’t hop over to a pandal to dig into festive specialties, food delivery menus are bringing home the signature 'bhog-er khichuri'. But, is this dish really what they claim to be?
Maida, or refined flour, is technically more all-purpose than all-purpose flour: it can be used for parottas, luchis, bhaturas or soft loaves of bread
As India tries to cultivate the plant on a commercial level for the first time, one looks back at how hing from Afghanistan and Iran became an integral part of the country’s sociocultural history
What defines a chef's creative process? Six culinary masters speak about their signature dishes
Souring agents play an intrinsic role in Indian cuisine. From ‘kokum’ on the west coast and ‘amchur’ in the north, to ‘aamshi’ in Bengal and ‘jolpai’ in Tripura, traditional recipes use them as flavour enhancers—and to add an acidic tone to dishes
With Riyaaz Amlani’s new Social outlet being a covid-response ready restaurant, architects and restaurateurs are thinking of designs that are relevant both during and after the pandemic.
What explains the interest in Ahimsa meat, or vegetarian food that mimics the taste of meat, in a country known for its diversity in vegetarian dishes?
From basic information in ancient tablets to elaborate descriptions of exotic dishes in medieval cookbooks and the breaking down of each process in modern blogs, recipe writing has come a long way
The local piscine varieties ranging from the pomfret to the ‘bangda’ have been used by the Bene Israels, Parsis and Cochini Jews to recreate flavours from back home
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