As per the revised rates, the cost of a non-veg thali, which used to be ₹ 60, may cost ₹ 100, while that of coffee has been doubled to ₹ 10
The chef on the success of DIY meal kits, why imported ingredients make little sense, and writing erotica
ONA, a vegan restaurant in France which was launched by crowdfunding, was awarded a Michelin Star yesterday
The lavish award ceremony has been cancelled, but there will be a live broadcast
The date palm syrup's exquisite flavour and seasonality makes it every Bengali's winter obsession
Marijuana is believed to be the healing ingredient in salads, sandwiches and soups in this Thai hospital canteen
As the craze for healthy foods explodes, branding bacteria is becoming a thing
Eating fermented food, and the microbes that come with it, is good for gut health
Food and prose are intricately linked in your columnist’s life, accompanying and defining each other, whether writing about Veerappan or supercomputers
The European Union approves mealworms, rich in protein, fat and fibre, as foods fit for human consumption
From flavour-packed stock to must-have vegetables, chefs decode the secret of umami-rich ‘thukpas’
Forget Pantone’s Illuminating yellow, carrot is the colour of the season
Is poultry safe? A meat supplier, chef and blogger say yes
Regional menus, intimate gatherings and chef collaborations have created a hunger for immersive dining experiences
A study claims that among all seafood, mussels, oysters, and scallops have the highest level of microplastic due to contamination of water bodies
Almost all cooking in this part of the world starts with heating fats and extracting the flavour molecules of spices into the fat
Local fare, award-winning Italian and regional delicacies will take vacationers on a gastronomic trail in the sunny state of Goa
Sourdough and banana bread were not the only viral trends this year, pizzas and desi pavs made some noise too
Go to page
