Two young dairy farmers, Samuel Yonzon and Khushnarayan Sharma, are trying to revive Swiss-style Himalayan cheese in the region
In some Bengali families, particularly those who trace their origin to erstwhile East Bengal or Bangladesh, it is customary to offer a bhog of fish to the Goddess on the last day of the Durga Puja.
Bhog and Durga Puja are entwined. At a time when one can’t hop over to a pandal to dig into festive specialties, food delivery menus are bringing home the signature 'bhog-er khichuri'. But, is this dish really what they claim to be?
Maida, or refined flour, is technically more all-purpose than all-purpose flour: it can be used for parottas, luchis, bhaturas or soft loaves of bread
As India tries to cultivate the plant on a commercial level for the first time, one looks back at how hing from Afghanistan and Iran became an integral part of the country’s sociocultural history
What defines a chef's creative process? Six culinary masters speak about their signature dishes
Souring agents play an intrinsic role in Indian cuisine. From ‘kokum’ on the west coast and ‘amchur’ in the north, to ‘aamshi’ in Bengal and ‘jolpai’ in Tripura, traditional recipes use them as flavour enhancers—and to add an acidic tone to dishes
With Riyaaz Amlani’s new Social outlet being a covid-response ready restaurant, architects and restaurateurs are thinking of designs that are relevant both during and after the pandemic.
What explains the interest in Ahimsa meat, or vegetarian food that mimics the taste of meat, in a country known for its diversity in vegetarian dishes?
From basic information in ancient tablets to elaborate descriptions of exotic dishes in medieval cookbooks and the breaking down of each process in modern blogs, recipe writing has come a long way
The local piscine varieties ranging from the pomfret to the ‘bangda’ have been used by the Bene Israels, Parsis and Cochini Jews to recreate flavours from back home
Twinkle Khanna’s new book has recipes by celebrities like Katrina Kaif and Sonali Bendre. But the most interesting ideas are by home chefs
Long pepper, once a key ingredient in Ayurvedic medicine, is finding its way into ‘rasams’, dips and sauces to boost immunity during the pandemic
The fizzy beverage is a hit among locals and tourists, given that the apple is the hero of the state and the taste, price and punch appeal to all
As one traverses India’s culinary landscape, recipes and significance of the humble 'malpua' alter, but its essence remains unchanged
When you speak of chole bhature, you cannot miss Delhi’s obsession with it.
Thanks to the inception of restaurants like Junoon, many other Indian chefs have dared to deliver a taste of home in the most authentic way in overseas restaurants.
Bunta is sold in shopping markets, where the fizzy drink quenches the thirst of busy shoppers whenever they stop for a break.
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