Natasha Celmi conducts cooking workshops on international food made from local ingredients
Zoravar Kalra’s Pa Pa Ya has taken Delhi’s flirtation with the Cantonese food to a full-blown romance
Ice-cream in puris, gulkand in desserts, pineapple and roasted corn… At the VV Puram Eat Street, every day is a food festival
Where to line up for a plate of freshly made biryani at 6 am, and other local secrets
Whatever you like, be it is setting out on a food adventure, or staying closer to comfort, the summer menu shines its deliciousness on everyone.
Previously the Persian Gulf was a frequently known target destination for frantic job seekers and the novel land for dreamers who sought an improved lifestyle.
From jackfruit seeds to orange rinds, cauliflower stems to peels, chefs are exploring novel ways of repurposing discarded vegetables sides
But one brand which played smartly by not disturbing their traditional north Indian cuisine is Massive Restaurants, which runs Made in Punjab.
Ma turned milk into curd, whey into chhena, mangoes into pickle, and flowers into fritters and curries that added variety to our diet
A peek into the 119-year-old Brea Bakery that has been doling out a variety of cakes and breads since 1900
It is quick bites and wholesome desserts at Haji Ali Fresh Fruit Juices
Sulthan’s Biryani and Much More aims to keep it simple, and manages to do so underwhelmingly
Four years in the cooking, the chef’s much anticipated eatery is all about an honest, uncluttered way of eating, says Roshni Bajaj Sanghvi
And it’s housed in a haveli overlooking the Qutub Minar
The road to the Rajasthani city’s favourite onion-stuffed treat is paved with other spicy discoveries
Pork, mutton, beef or duck for the family repast, depending on which part of the country you grew up in
Here is what goes into the deep-fried vettu cake known for its delicious texture
The north and south are well-represented in the Delhi outpost of this San Fransico-based brand’s restaurant
The Vansaryas are transforming the family business of Gujarati snacks and sweets to one that is keeping with the times
Largely grown in Manipur and respectable bit in Assam, it is an ideal superfood: hardy, nutty and indigenous.
Home chef, Nayan Afroz’s menu showcases the staggering variety in Bangladeshi cuisine, says Shirin Mehrotra
Laced with mustard, here is a rice dish that celebrates the best thing about Indian summers
At any given moment, there is a gullible south Asian person around the world, who parts with his or her hard-earned money to buy what they believe is
Restaurateurs in the city are turning to shipping containers — and it’s not just for the novelty factor
At 1, Ekdalia Road, let eating guide everything – especially in the run up to the New Year
Chef Kashmiri Barkakati Nath is busting myths about Assamese cuisine one delicious dish at a time says Rushina Munshaw Ghildiyal
City Express interviews Chef Roxanne Lange whose menu is created out of passion.
Roadside eateries go upmarket in Tiruchi with unusual venues that also happen to be fully functional vehicles
Genuine Broaster Chicken at Siripuram offers fried-chicken lovers multiple choices
It looks ordinary at first sight. But once boiled, dried, and polished, turmeric takes on that golden hue.
Easily edging out cutesy chocolate bunnies and marzipan eggs is the magnificent dodol
Delhi-based Deeba Rajpal is in town to entertain food styling enthusiasts with secrets of this ever-evolving subculture
Food trucks are getting gentrified, one five-star hotel and upmarket neighbourhood at a time, reports Mini Ribeirio
Advertising professional turned chef Rajat Mendhi is reclaiming the city’s open spaces, one picnic at a time, says Shirin Mehrotra
The newly-opened Sangam Saga restaurant gives you a taste of healthy food of the ancient Tamils
It might have been around for a century, but Araku’s Arabica coffee didn’t get the tag that easily
Ahoy Bistro offers a relaxed ambience along with food that is comforting and lip-smacking
Often times, youngsters busy with long working schedules and staying away from homes, end up opting for quick ready-to-eat processed foods.
As summer is synonymous with pickles, seasonal vegetables are dried in sunlight, marinated with freshly ground spices, and stored in glass containers with ample port
Together at 12th has hosts who make you feel at home, even though its vibe and messaging is confusing