During the pandemic, ramen has proved to be consistently popular, with people craving a warm and comforting one-bowl meal
Covid-19 has precipitated global food problems. Investors believe the solution lies in taking the animal out of the equation
Many foodies are spooked and restaurateurs are scrambling for alternatives to keep business going
“Due to the name one thinks of China,” says the chief minister of Gujarat. But politics aside, how and why would you include it on your plate?
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
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