A caddie is a small container to hold tea that has a fascinating history of about 300 years
‘Hing’ or asafoetida is the most potent weapon in the Indian kitchen cabinet and just a little bit goes a long way. Here are two recipes with this flavor bomb
A world of possibility awaits when tonic is paired with rum, tequila, mezcal, bourbon and bitters
Chef Andrew Wong of the Michelin-starred London restaurant A Wong gives an innovative spin to much-loved pork dish
Gujarati Culinary researcher Sheetal Bhatt has done a 'prasad' series on her food blog and Instagram page to highlight its role during Navratri
They start their day at the crack of dawn with a cup of stone pounded 'thieves tea' or salty black 'nun cha'
Naga and Manipuri cuisines are among India’s finest, but ingredients hard to find in peninsular India. A chance encounter with a bunch of ginger flowers
A recipe for the spicy 'isso kari'; thickened with coconut milk, laced with cinnamon and topped with lots of fresh coriander
A recipe for 'Niramish Mangsho' and how the dish came to be from Sandeepa Mukherjee Datta's book Those Delicious Letters
In regional cuisine, the names of certain dishes are often determined by whether its vegetables are chopped or sliced
Easy recipes with the under-rated 'lauki' that come with a kids-will-love-it guarantee
Once the spirit of choice for cocktails, vodka has fallen out of favour with the young
Is it a summer or autumn flush, straight or blended, and organic or fair trade ? Almost everything you need to know to decode tea labels
Himachalis boast of a wide variety of breads, fermented and kneaded with a starter native to the hills
Demystifying what happens in the mixing bowl when you add water to wheat flour, and how you can use this knowledge to make softer chapatis and fluffier pooris
Russian tea is similar to the ‘noon chai’ of Kashmir. Often, it’s paired with sweet treats like 'smetannik', a layered sour cream cake
After 45 years of cooking, your columnist gets his first baking lesson from his self-assured if temporarily bossy 10-year old
The three-ingredient classic cocktail has made a strong comeback, with numerous variations
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