Move on from ordinary vegetarian tacos and make these fish tacos for brunch.
It's quite easy to believe that the food and hospitality industry is for women as a part of the ‘female virtue’. But sadly, the reality is something different. Scroll down to know more.
The ritual of eating fourteen-types of greens on Bhoot Chaturdashi has an interesting legend behind it.
Brandy Alexander is a delightful concoction made of brandy, crème de cacao, and cream.
Patwadi Rassa originally hails from a small district called Vidarbha (Nagpur), where the delicacy is mostly enjoyed during monsoon season.
Your guide to making the most delectable Dhaba style egg curry.
Yes, there is more than one kind of banana. Read more to find out.
A condensed history of how bread was made from ancient times to its current form
A guide to everything you need to know about Japanese Sake.
Nothing beats the taste of fresh, juicy and tender corn. So ride along with us and make a corn sabzi at home.
Read along with us to find out how to make a delicious lauki chana dal at home.
Here’s an Irish cocktail especially handpicked for you from the dazzling collection of tons of other beer drinks.
"Samke Harra'' in Arabic means spicy fish which is a popular specialty of the port city of Tripoli El-Mina in northern Lebanon.
Today, Dal Baati Churma is a quintessential combination meal, popular in the state of Rajasthani. But who knew this trio could have been a war-time meal?
Madhya Pradesh’s Chakki Ki Shaak is a delectable dish that you cook any day of the week. Scroll down to know how to make it at home.
Rao or Raoh ki kheer is a summer-time special of Punjab or should we say it used to be? This lost recipe finds traces in another dish from the City of Nawabs.
Noon chai is popularly called the ‘Tea of Kashmir’ and Kashmiris cannot go a day without a Noon Chai and Lavassa Roti breakfast. Here’s what they believe about its origin.
Basmati rice is a type of grain that is largely grown in India and Pakistan, being exporters of the rice world over.
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