From archiving family histories to highlighting lesser-known narratives within popular cuisines and also discussing the politics of food, these projects are creating a nuanced understanding of how and what we eat
Dignity Kitchen operates like a social enterprise and employs those who are differently abled. Also, the food is delicious
Ancient Romans loved legumes and took their names. In India, ‘maa ki dal’ sparks similar delight
The benne dosa king, Sandesh Poojari, on what changed for his iconic restaurant and what didn’t
Writer Shoba Narayan's book, Food & Faith, is an engaging first-person account of how sacred rituals shape Indian food
As hotels open their signature restaurants again, the focus is on improved air circulation, minimal contact and outdoor seating
Dalchand Kashyap, a chaat-seller from Delhi, cooked community meals to feed migrant labourers and made golgappes for takeaway
With apps, self-deliveries and new launches, restaurants have brought in innovative models to serve customers through the pandemic
The chef's new book, ‘7 Ways’, is filled with recipe ideas to cook more and order in less
The founder of Geist craft brewery, Narayan Manepally, talks to Lounge about launching a restaurant even as covid-19 continues to be a challenge for F&B brands
Decoding the science of rice to maximise nutrient intake and answer the eternal question—how much water is too much?
Once an important part of Kashmiri winter cuisine, smoking fish is a dying tradition
Ramen bowls, crispy chicken and katsu burgers—every item on Ketchaiyo’s menu spells comfort. It’s a formula that made her food orders soar, despite the pandemic
From the Rigveda to Tamil cookbooks, temple food to home kitchens,this sweet fried snack has stood the test of time
Proteins are your friends. Get to know them to never ever make over-boiled or undercooked eggs
From ‘suran’ kebabs to ‘lobhia ki boondi’, some of the savoury traditions associated with the festival are just as delicious
Be it sourcing produce from farmers, adding an heirloom piece to your kitchen or buying sweet somethings for a cause, here are gifts that keep on giving
The co-founder of the award-winning bar Sidecar in Delhi speaks to Lounge on how he takes care of his team, creates innovative cocktails and keeps guests coming back for more
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