I remember my aunt’s manicured hands assembling a dish with nary a frosted pink nail chipped
Not all the secrets exchanged at the IIC are political
This backbencher dish has been an all-time favourite of Shah, who has been relishing the concoction prepared by his mother and grandmothers (both maternal/paternal) for y
The Hungarian kurtos, or chimney cakes, are here with decadent fillings like murgh malai, cinnamon sugar and texture of chocolate
Sun Sandwich’s Kirubalishwari calls the green chutney her secret sauce — the reason why her omelettes and tandoori sandwiches are a hit in Nungambakk
Priyam Chatterjee is best known for revisiting the traditional dishes from his native state of West Bengal and giving it a French twist.
The Morning Standard gives a lowdown on a variety of breads for that perfect meal in many.
My writings rarely carry reviews, although, today, in an act somewhat unbecoming of me, I have allowed myself to share names above in both good and bad light.
Sikkimese cuisine is a delectable melange of Nepali, Lepcha and Tibetian recipes
Pra Pra Prank Corporate Chef, Harangad Singh tells us that in addition to physical stamina once taught to him by his teacher, mental bandwidth is what he has learnt over
Chef Ranveer Brar talks about sustainable cooking by using alternate grains like amaranth, millets, et al.
With a menu of more than 800 items—confectionery, savouries, cakes, breads and Indian sweets, Best Bakers (Bakery B) has found a way to peoples’ hear
Take the street less travelled and explore the little-known sides of Britain #39;s capital
The ongoing Bomra’s pop-up at O Pedro is all about using local produce and strong flavours, says Dhara Vora Sabhnani
Ask old-timers from the capital city and they tell you how the spicy dal fritters used to be ubiquitous before other fried savouries commandeered snack t
Can chefs fight climate change? Anthony Myint has just been awarded the Basque Culinary World Prize for his crusade, convincing restaurants to reduce the
Camaraderie won over competition at this friendly culinary cook-off
Steve Litke will be in India for the first time soon. Here’s what to look forward to
Take the street less travelled and explore the little-known sides of Britain #39;s capital.
The restaurant apologised after members of Tamil Nadu Brahmins Association staged a protest.
Tiffin can mean anything from MP’s khasta kachori to TN’s vazhaipoo vadai
The new branch of Ironhill Cafe at Hi-Tec City is the perfect hangout place for a cozy evening
As relatively quieter than its more buzzing cousin in GK-1, the M block market in GK-II, over the last few years, has become a favourite for indie joints to set shop.
Chef Pablo Naranjo Agular, who has just launched his YouTube channel, chomps his way across the casino city Macao
After sampling three kinds of tea and some adventurous snacks, it is quite safe to declare that the newly-opened Chaai Spot could become a favourite hang
Flying buffets to authentic Peruvian and Konkani fare, a look at what’s trending on modern wedding menus
One of the youngest chefs to earn a Michelin for her restaurant in Germany, Julia Komp is now blazing a trail across India with meticulously plated food
A visit to the city’s newest restaurant, Ishaara is a lesson in how to communicate and good Indian flavours
Even as we see store racks piled with healthy options in snacks, like whole grain cookies and sugar-free cakes, there is a clear clarion call for fresh, unprocessed and n
Conversations around proteins have recently been gaining momentum, particularly in India.
Oh dear God, what is this! We hollered at the square white plate on which rested a little puppy, fast asleep.
Master Chef Dr Izzat Hussain talks about cooking age-old Awadhi recipes the unani way at Spellbound
Chef Arvind Saraswat was driven by an awe-inspiring passion for food, one which shaped legacies of restaurants that have carved their own niche over the years.
Hong Kong club rsquo;s Sunday brunch offers a smorgasbord of good food and music.
Instead of depending on expensive brain-boosting supplements, experts advise including lsquo;nootropic foods rsquo; in daily diet to think and act better.
Misal Pav: the complete snack from Maharashtra has won many hearts in the city and is available in numerous outlets
The Pontiac, HK’s grungy-chic dive bar pops up at Olive Bar and Kitchen for two-nights in August
An ongoing food pop-up brilliantly showcases the diverse ingredients that make up Nagaland’s cuisine
All afternoon we would lounge about in the cool confines of closed doors and drawn curtains, waiting for what KP would offer when the clock struck four
Sapna Anand, Malaysia-based co-founder of Blue Elephant in Kochi, talks about her journey into the world of gastronomy - as chef, cookbook author and hos
The Thai red curry with prawns is the unparalleled star of the meal at Monk’s Plate in Injambakkam
Nose-to-tail cooking, with sustainability at its core, finds favour with more chefs, as well as some adventurous diners
Dishes that are generally included on the menu of a wedding or any function that calls for a celebration are centred around rich and indulgent food.
The Creative Kitchen is designed with roomy insides, a high roof, tables for two with comfy chairs, and a live kitchen operational on one side.
Tequila is much more than salt and lime, a beauty as a cocktail spirit.
Sonal Holland is the first Indian to have received the prestigious Master of Wine title.
Traditional kitchens have been using flowers in cooking for ages. In haute cuisine, petals have now moved on as culinary ornaments to enrich gourmet experiences
As IIT-Madras turns 60 this month, remembering its famous canteen named after a subatomic particle