The world’s fondness for matcha is about to be tested by steep price increases.Global demand for the powdered tea has skyrocketed around the world, fueled by consumer interest in its…

If a plate could tell tales, Omny Kitchen would be its Scheherazade. Helmed by the celebrity Chef Vicky Ratnami, Omny Kitchen feels like a cruise ship docked on dry land.…

Evening settles over Phobjikha Valley like a silk shawl, its rolling meadows bathed in the quiet glow of the fading sun. Inside her snug homestay kitchen, Kumbu Lhamo tips a…

In the past decade, Indian single malt whiskies have emerged from under the shadow of Scotch to claim their place on the global stage—driven by a potent mix of innovative…

NEW SOUTH WALES: If you follow wellness content on social media or in the news, you've probably heard that processed food is not just unhealthy, but can cause serious harm.Eating…

The robata menu features fresh seafood, tender meats, and seasonal vegetables like asparagus, pork belly, black cod, and lobster. While the main course focuses on fusion, the dessert selection leans…

A sweet endingOphelia has partnered with Istanbul Baklava, a well-known sweet store in Lajpat Nagar, to curate a special dessert menu for the festival, ensuring an authentic taste of Turkish…

Sourcing fresh produce is another challenge. “We’ve been committed to sustainability—not as a trend, but as a responsibility,” Semwal says. “We’ve partnered with vendors who bring in crab and lobster…

What Mirza brings to the table is nostalgia layered with comfort. “This is the food I grew up eating, so it carries that emotional weight,” she says. But not all…

At the pop-up, sambal appeared in dozens of variations, from the smoky Sambal Terasi with shrimp paste, to the Sambal Dabu Dabu from Manado in North Sulawesi, made with bird’s…

Chef Siraj Ul Haq, Qavalli’s head chef, highlights dishes like the Peeli Mirch Chicken Tikka, Paneer Pasanda, and the Mutton Moongfali Kebab, made with tender mutton mince and coated in crushed peanut crumbs,…

Delhi’s dining scene is vibrant, and now restaurateur Sahil Sambhi of Japonico, Bawri, and Vietnom fame, has unveiled his latest venture, Latango, an all-day European bar in Nehru Place. It…

MONTREAL: Have you ever wondered if a bizarre dream was caused by something you ate the night before? If so, you're not alone.We all have strange or unsettling dreams now…

As monsoon clouds begin to hover over the capital, summer is slowly retreating. Despite the scorch of the past few weeks, there’s one thing Delhiites still await with childlike anticipation:…

Japanese fine-dining spot Japonico — one of Gurugram’s buzziest new openings this year — is already making waves. Their latest menu refresh takes things up a notch, and avocado is…

The most memorable meal of the trip, according to Sapra, came on the way to Hampta Pass. “There’s a 40-year-old dhaba called Kalzang Dhaba, started by a man named Kalzang…

As monsoon broods over the skies, OKO at The LaLiT New Delhi, known for its authentic Chinese, Japanese, and Thai offerings, is now tapping into the rainy mood with a…

Rooted in the time-honoured Neapolitan techniques, obsessive sourcing and joy of sharing authentic food, Bengaluru’s Serious Slice offers a perfect ode to Naples with its delish fare.Food: The open-kitchen restaurant…

Perched amidst the verdant embrace of Timbertales Luxury Resort in Coorg, Twisted Basil stands out as a feast for both the eyes and the palate—a pure‑vegetarian sanctuary where plant‑based cuisine is…

While going through the list of herbal and infused teas on offer, Naveen treated me with raisin scones. With each bite of this buttery, tender, and crumbly treat, one sees…

Can Sadhya—the quintessential Kerala meal with 24-28 dishes—be compressed into a bite-sized delight? While most would say, not possible, “why not”, thought chef Himanshu Saini. At his Dubai restaurant Tresind…

When Yatin Vrachhia moved to Bengaluru with his wife, he faced a common urban lifestyle dilemma: long work hours, little energy to cook, and a market flooded with unhealthy food…

It is not just AIDS. Jaipur-based Café Vitthal’s founder Ashish Vitthal, says it isn’t easy to run operations with differently abled people on board. “I have been running this cafe…

Love or hate her, but you cannot deny the timeless appeal of whisky. Once seen as the stoic companion to leather chairs and smoky rooms, this spirit has shed its…

Perched against the backdrop of the Aravalli range, Taraksh—Sanskrit for ‘starry-eyed’—stands as the culinary home of Sayaji Udaipur resort. The restaurant pays homage to Rajasthan’s rich artisanal legacy. With over…

Scarlett House is perched in a quiet bylane tucked away from the cacophony of Bandra’s bustling markets. Malaika Arora’s first hospitality venture along with son Arhaan, the restaurant is nestled…

Making and productionIn 2022, the US emerged as the world’s largest pistachio producer with nearly 4,00,070 metric tonnes, majorly from California, followed by Iran (2,41,669 metric tonnes) and Turkey (2,39,289…

Perched above the golden sands of Anjuna Beach, Jolene By The Sea is more than a destination—it’s a feeling, an ode to indulgence and aesthetic living. Co-founded by Amrita Arora…

That realisation led Kumar to creating Gingko. While the establishment offers approachable Japanese cuisine—ramen, karaage, sushi, gyoza—designed for both first-timers and familiar palates, it is the lesser-known aji fry (panko-breaded…

Fruits with powerful fragrances have a unique way of connecting with our brains, evoking memories and sensations. Even sans their physical presence, the thought of their fragrance or the texture…

Comforted by an old-school charm, Ikk Panjab serenades you with rustic dishes of yore. This is not a place if you are looking for chicken tangdi and butter chicken (though…

As Josep puts it, “We are a family which loves to share the joy of good food and good wine.” The tasting menu, a tapestry of local Catalonian ingredients intertwined…

Daredevilry in dining marks a dramatic upswing in experientials, wooing savvy travellers through a stunning mix of 3D dining and AI-powered specials. Forget molecular gastronomy, zany dining experiences are winning…

Across regions and religions Deepa G, an assistant professor of history at CAS College Madayi in Kannur, highlights how food preferences during the summer varied regionally.In many parts of Kerala, summer…

The new menu at Byg Brewski is a treat for all those who crave for global flavours with freshly crafted beers.Food: The extensive menu with an array of starters is…

Zesty tataki, plump dim sum, and sleek interiors set the mood. Founder Sahil Sambhi balances fine dining and spirited revelry transforming a former Gurugram office into a minimalist haven with…

Vibrant, like the setting sun, speckled with mustard seeds and fragrant with the aroma of coconut, the ambadyache sasav/ross is a revelation, a sweet and sour mixture of coconut, hog…

Goa is vibrant all year round and so is the culinary scene there. The ever-happening city welcomes a new gem with Nora’s Cantina. It is the signature restaurant at the…

Making olive oil is difficult, one has to put their nose to the grindstone. Traditional farmers take a long pole to shake the tree and collect the fallen olives in…

Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting…

The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice…

The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice…

Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting…

The different names of this tropical fruit are a real tongue twister – Manilkara zapota, sapodilla, chicozapote, naseberry, nispero, soapapple, sapota and last but not least, chikoo or chico. With…

Celebrated for his seamless blend of French culinary techniques with Indian flavours, renowned Chef Priyam Chatterjee recently unveiled a nine course whisky-paired menu in Bengaluru, redefining the landscape of contemporary…

Banng, chef Garima Arora’s first Indian venture, brings Bangkok to Gurugram with bold Thai flavours. The Michelin-starred chef combines nostalgia and spice in a vibrant restaurant led by her Gaa…

Think Denmark, think Danish pastries. Buttery, flaky, light-as-air, a Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. Typically pigeonholed into a small slot across the world, a…

Damien Hirst’s Cherry Blossom prints greet you as soon as you step out of the elevator. Inside, works by Sameer Kulavoor, Takashi Murakami, and Jennifer Guidi grace the walls while…

In my childhood, I always wondered why the chole that we made at home was called ‘Pindi chole’ in restaurants. It was the usual, smaller-sized Kabuli chana in a spice…

Say hello to the new restaurant that celebrates native culture with its handmade pasta and other traditional delicacies even as it doffs its hat to South Italy’s rich gastronomic traditions.…

Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills…

Her 11 cloud kitchens across Mumbai are abundant with luscious, artisanal, seasonal, strawberry cakes this holiday season—with moist layers, and in stunning shapes—as Bunty Mahajan, the celebrity baker to Bollywood…

The six-year-old brand that has successfully built a loyal following in Delhi-NCR, is not scared of charting a new course. Its recent outings in Gurugram and Khan Market, prove as…

Even after 77 years of Independence, royalty retains its cachet in India. Especially, the food. Bhopal’s legacy, spanning 250 years, is deeply tied to its Begums and Nawabs. The Nawabs,…

Soaking in the sights, sounds and smells of the food markets of Galle, a charming European-style city in southern Sri Lanka, is immersive. The Rathgama Wella Fish Market sprawled along…

In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart…

The journey from Bengaluru to Coorg is for photo albums. You are likely to spot elephants and other animals if you get lucky. The travel time of seven hours takes…

In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart…

Ask him about his favourite local Omani dish and he promptly says, “Shuwa, a slow cooked Omani goat or lamb dish. Its slow-cooked tenderness reminds me of Indian slow-cooking traditions.…

Bars in Goa are no longer content with just serving the usual cocktails. The drinks have to be innovative and memorable. Bonus points if they make for good Instagram pictures.…

Ritu Dalmia is the grand dame of Italian haute cuisine in India. DIVA, opened at the tun of the 21st century. It was the first serious standalone Italian restaurant in…

Sixteen33’s menu takes celebrating local to an even more microscopic level. For instance, the Ranwar extols the fact that over four centuries ago, this tiny village was surrounded by paddy…

Michael Juergens was pleasantly surprised when he went to Bhutan to run a marathon. “I was taken aback to see how fertile the valleys were. So I naturally assumed the…

A rose by any other name is supposed to smell as sweet. It holds true for this cosy café in South Delhi. Run by a mother-daughter team, the Rose café…

Perched beside curved glass windows, we spoke with Nitin Lochab, general manager, operations, Aroon Food Services Pvt Ltd — the company which built the restaurant. “This is a discarded rail…

Imagine an extended Walden Pond set in the Kerala idyll and you have Moozhikulam Sala, a pastoral housing colony for city people 28 km from Kochi in Kerala. As a…

Born in Barcelona in 2010 as Cup & Cake and rebranded to Brunch & Cake in 2012, the brand underwent a wave of global expansion in 2019 to have 19…

Food is ubiquitous in Aurangabad. Famous for its exquisite, centuries-old, rock-cut temples, sculptures and paintings of the UNESCO-endorsed Ellora and Ajanta Caves, the city is also a gastronomic haven. Mughlai?…

The concoctions from the bar bring in Swadeshi Sips, a banger spin on Indian liquors, and the tequila-powered Lallantop with bel leaves. Niyati’s father and his friends in Kolkata, in…

British wine seems to be a bit of a joke, but the English are no stranger to making wine. Today say wine and you think France, Italy, or Spain. But,…

“We brought out a field guide, Chasing Soppu, in September 2022, which people could use to see which greens are foraged in Bengaluru,” says Mundoli. She became interested in urban…

From Bento modak cakes to lachha rabdi or gulab jamun cheesecake to jalebi caviar the sugar darlings this festive season are flooring tastebuds. Aditi Dugar, founder-director, Urban Gourmet India, is…

A few streets away, in the heart of the Old Town is another landmark: Ribarnica or the fish market. Set up in an old building, the first thing to notice…

Step into the vibrant world of heirloom tomatoes, where each fruit carries a story as rich as its flavours. Rooted in tradition, farmers select the juiciest, sweetest, and most colourful…

Perfect textureTo make a great buckwheat dish, cooking it the right way is key. The grain takes a bit longer to cook compared to other grains. “Start by rinsing it…

If you are a regular at Delhi’s Lodhi colony, rejoice! There’s a new player in town—Dos—that gives your old favourites from across the globe—sometimes also your biggest rejects—an unexpected spin,…

Think Rajasthani cuisine and dal baati, churma, laal maas, safed maas, come to mind. In touristy places like Jaipur, Jodhpur, and Udaipur, restaurant menus often feature these popular dishes. However,…

In the endless sands of the Thar desert which spans 2,00,000 sq km across India and Pakistan, the monsoon is a harbinger of revival. Langa musicians sing songs welcoming the…

It is simply impossible to separate the chef from the artist when it comes to the Michelin-starred Virgilio Martinez—Peru’s de facto culinary ambassador, whose restaurant Central, in Lima, was judged…

I’m a fun-gi’ is embroidered in blazing red on a lime green mushroom-shaped hat; ‘You’re as cute as a button’, reads a greeting card with the image of a button…

Not sure if you’ve noticed, but the leaves have begun sporting an ochre hue, the winds are getting cooler, and the sun gentler. The shift in the season is evident,…

Mist swirling around tops of lush green mountains and rain-drenched streets provide a picturesque backdrop for the recently-launched Fiori in Lonavala. The restaurant is a welcome addition to the hilly…

The whiff of cinnamon and freshly baked bread tantalises the senses while walking down the Golden Lane in Prague. The seductive aroma is emanating from the unassuming window of a…

Now that he had the perfect recipe, he needed a name. “What better name than ‘Malayali’?” chuckles Nallur, who grew up in Palakkad, Kerala. He earned his BCom degree from…

In Goan homes, a sweet ritual is practised on the first of August every year. People begin the month by eating something sweet, typically made with coconut and madachem godd…

Chef Sarfaraz Ahmed’s skilful food artistry splashes out in an informal yet jaw-dropping melee of flavours. Think food theatrics with a delicious global twist in the Mumbai edition of the…

Health and Flavour: Proper seasoning, aromatics, and a balance of flavours, with a touch of fat to finish, can create a rich and satisfying dish. “In our Mushroom Toast recipe,…

Avatara opened in Dubai in early 2022 and bagged a Michelin star within a year, the only vegetarian Indian restaurant in the world to do it in style. It has…

Going out to eat in Japan is a pantomime. Visit an authentic Japanese okonomiyaki restaurant; here actions speak more than words. An okonomiyaki (Japanese pancake) course begins with asssorted bowls…

Creating chocolate is an interesting mix of art and science. Precise temperature management in tempering, and achieving ingredient harmony for texture and taste are crucial. So is artistic flair. A…

Sri Lanka is slowly becoming the traveller’s cup of tea again. After Covid-19 hit tourism, it is banking on its signature teas to bring travellers back. The Pekoe Trail, a…

“Additionally, the Indian palate appreciates the balance of sweetness and complexity found in these cocktails,” believes Badh. Rum is a colonial hangover, pun intended, after the British officials started a…

Insta cuisine is eccentric at best and downright ridiculous at its worst. The ‘Everything is Cake’ trend is a beguiling social media trick of fantasy and reality: imagine you’re looking…

Décor: Cupped in toasted woody tones, and warm amber, the intimate restaurant brings in 12 teal hip seaters at the sole table, with an informal bar. The counter has been…

“There has been a significant increase in demand for gourmet pet food. Pet owners are treating their furry friends like family, since they have more disposable income to spend on…

MOSCOW: A suspected outbreak of a rare and extremely dangerous food poisoning in Moscow left more than 120 people seeking medical help and at least 30 in intensive care, health…

With more than 8,000 Japanese residents, Düsseldorf has the largest Japanese community in Germany and the third largest in Europe after London and Paris. How come? In the 1950s, growing…

BENGALURU: Bengaluru ordered more than 6 million burgers over the past year, and has become the Burger Capital of India, says Swiggy. On the occasion of International Burger Day 2024,…

Often considered the “holy grail” of gourmet, French cuisine has a definite and strict set of rules that govern the flow of courses. For instance, in a multi-course meal, a…

The food explorer gets off the train, who has travelled from London to Cardiff in barely two hours, and is greeted by an affable, smiling woman at the platform. She…

Legends have forgotten legacies. Like for example the jewel of Middle Eastern cooking, bulgur. Loved by Chinese emperors and ancient Babylonians, this popular grain is made from durum wheat and…

Goa is where investion and innovation thrives. It is a tiny enclave of myriad habits and tastes, with food taking the prize. Like in Taupe, the latest addition to Assagao’s…

The story goes that when Chef Sanjay Thumma’s mother was pregnant with him, she opened the lid of the biriyani pot and felt her water break. “She was rushed to…

A solo iceball clinks against the delicate glass as the bartender serves up the Japanese highball with frozen whiskey. Sake bombs and shochu sours have competition. Shiso leaves, pickled yuzu,…

It was once a bomb shelter. But on early winter mornings, 10-Z Bunker is where you go to find refuge from the cold, and a room for the night. 10-Z,…

Chef Dilip Bavkar expertly stirs and mixes the cashew apple curry with an overpowering aroma. It’s the ethereal setting that provides the extra magic. A Malvani cooking class on an…

Chef Sarah Todd deftly splashes a generous spoonful of the intensely aromatic, caramel-hued fat every now and then over the slowly basting filet of pomfret. As the culinary executive and…

Restaurants don’t always use traditional family recipes. But when the Devarsetty family opened Devaras in Dubai in July last year, humble Andhra home fare was their calling card. They have…

A mother and son walk into Erth Restaurant in Al Hosn in Abu Dhabi for lunch. They are just in time to occupy the last available table. While the boy…

Call it the American cilantro, the desi dhaniya or the Bambaiyya kothmir, coriander is one herb that we can’t seem to get enough of. Displaying its versatility in a tangy…

The humble vegetarian thali, a staple for millions across India, has emerged as a villain in the life of the financially stressed, with its price going up by 7% in…

What better way to spread joy than by gifting healthy yet delicious chocolates? Akhil emphasises the importance of providing gifting options, stating, “We’ve introduced miniature versions of our chocolates, which…

CHENNAI : SamcoWith the theme, ‘fasting by day, feasting by night,’ Samco outlets across the city bring the best of Iftar delights. Ibrahim Siraj, one of the owners of the…

As you enter the Lindt Home of Chocolate in Zurich, Switzerland, be prepared to be awestruck by the sight of the world’s largest chocolate fountain. Standing tall at 30 ft,…

HYDERABAD : Ramzan has now become synonymous with haleem as people enjoy and relish this food—rich in nourishment and exquisite in taste—providing a distinct experience for those fasting. Pista House…

As data collection has improved the true scale of the problem has become much clearer, said Clementine O'Connor from UNEP."The more food waste you look for, the more that you…

Good bars usually have their signature bar snacks that are as much of a draw as the ambience of the place. These are generally regional specialities like the beef and…

The numbers count. “Many follow the rule of threes while plating a dish: like three garnishes, or three textures, or three colours. Placing the food to the left, or right…

KOCHI: Cloves are one of the spices that are grown extensively in India. It’s a spice obtained from the dried unopened flower bud of the evergreen, medium-sized clove tree.When comes…

Inspired by the traditional izakaya restaurants in Japan, customers can embark on a journey to the buzzing alleyways of Tokyo. Chef Myers travels across Japan and a deep connection to…

HYDERABAD: If you feel like you are stuck in Hyderabad for the next few days, whatever the reason — your visa got rejected, your onsite has been delayed forever, or…

Although we’re a few months out of the Christmas season, a few of its festive treats still linger around. And one of them is the Goan sweet ‘guava cheese’. In…

But fennel’s appeal extends far beyond its cultivation habits. This herb has entrenched itself in culinary traditions worldwide, its leaves prized for their aromatic essence, often used in garnishing and…

CHENNAI: For the past two years, there has been a buzz during the Margazhi season. One made by the flavourful thanga thambalam that has had many a foodie throng the…

CHENNAI: Anglo-Indian cuisine is a heritage cuisine that is gradually disappearing from the food scene in recent days. This cuisine is a fusion food that developed primarily when the British…

Though it may not be apparent on the surface, because after a while all Dilli-walas people talk and behave similarly, Delhi is probably the most cosmopolitan city in India. In…

In the words of Lorelai Gilmore, "Coffee please, and a shot of cynicism," which is pretty much how most adults function these days. People's favourite brewed aromatic beverage known for…

The world is going crazy trying to clamber out of the chub rut, gobbling up slimming exercises on Insta feeds (24-inch waist in two weeks). Intermittent fasting is gaining cult…

Did you know that Coorg is regarded as the coffee cup of India?” naturalist Bindu Shree asks the motley group of nine who have accompanied her on a breezy day…

Nutritional benefitWatermelon has 92% water content and it keeps one refreshed and revitalisedLoaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from withinThe lycopene content promotes…

KOCHI: Mint stands out as a versatile herb valued for its aromatic leaves and a multitude of applications. Though many varieties of mint are grown in different parts of India,…

Italian ConnectionOne such culinary chimera that originated from the post-World War II era is the Itameshi style of cuisine. This unique culinary hybrid is responsible for intertwining the rich traditions…

Paneer, it is claimed, existed since Vedic times and there is evidence to indicate that it was known to the people of the Indus Valley civilization. According to Sonal Ved,…

Nutritional benefitWatermelon has 92% water content and it keeps one refreshed and revitalisedLoaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from withinThe lycopene content promotes…

The juicy baby lobster chilli fry gives fresh Goan seafood a delightful nod. Try the local fish chonak in an unbeatable piquant curry; the yummy Marina pork curry is slow-cooked,…

The unique business comes with its own challenges, especially transportation and the shelf-life of products sourced from the northern regions. Despite being aware of these risks, Karthik remained firm in…

KOCHI: I was midway into a hearty Korean meal the first time someone mentioned ‘Choco Brown’. Specifically, their doughnuts. After the near-overwhelming culinary journey of the exotic, I yearned to…

Chicken Tikka Masala has long displaced traditional Fish and Chips as the national food of Britain. Similarly, if a referendum was conducted today about what is the new national food…

Ever wondered how artificial intelligence could become your creative collaborator? Dive into the world of DALL-E 3, an AI art generator that’s ready to bring your imaginative prompts to life.…

Sadhu reveals another culinary secret: “Use your ears”. As moisture evaporates, the sizzling sound diminishes, indicating rapid browning. Once the desired colour is achieved, swiftly halt the cooking by adding…

Legumes in a way have been an important part of agriculture for centuries. These small beings even became as integral as grains, a commodity which is considered to be a…

CHENNAI: Fermented foods have been an important component of the human diet from time immemorial. It contains a high number of probiotics that have been associated with a wide range…

The Cake World’s signature products are the rich plum cake and customised designs of wedding cakes. They manufacture all bakery and confectionery products mainly a variety of pound cakes, Velvet…

Revolutions are born from the need of the moment. Such is the story of Panchal Dairy, named after the Panchal Rabari pastoral community of Gujarat, which rears the indigenous Panchali…

CHENNAI: As Vinayakar Chaturthi is just around the corner, move over from your usual sweet and savoury kozhukattais, and indulge in these sumptuous alternative recipes. Home chefs offer a unique…

CHENNAI: For most of us, celebrations are synonymous with cutting cakes. The often round creations, richly spongy with fruits or cream, iced and decorated with different layers have unquestionably occupied…

CHENNAI: Chettinad cuisine, one of the most renowned cuisines of Tamil Nadu, is linked to a community called Nattukottai Chettiar (Nagarathar) from the Chettinad (Sivagangai) region. History tells us that…

ChhattisgarhThe kai or chapra chutney, made by crushing red weaver ants, is a staple among the tribal community of Chhattisgarh. In the Mayurbhanj region, these ants are found in abundance.…

Nikhil Bhatia, chef-in-charge of Edesia, says, “Granita is basically frozen fruits. Fruits are cut into pieces, frozen overnight, and then the ice shavings are collected in a cup to make…

Butter Chicken has been in the news ever since sections of Indian and foreign media reported a legal spat between two claimants of its invention. Many food historians and butter…

World history was made by spices. The clamour for these now-uniquitous ingredients in Europe led to the quest for the elusive sea passage to the Indies, with everybody from the…

Cracking the code to Goa’s pulsating food and beverage space is no mean feat. A few years ago, entrepreneurs Karrtik Dhingra, siblings Tarun and Bipin Sibal, and Shyaam Khurana broke…

George Bernard Shaw had said with his typical Irish sense of humour: “There is no love more sincere than the love of food.” It certainly was the case for the original…

On the outskirts of Ahmedabad is a 35,000 sq ft factory that since last year has been open to visitors. But 2023, is an extra special year for the 250-…

HYDERABAD: The City of Pearls, known for its rich history, culture, and of course, its delectable cuisine, has welcomed a new culinary gem to its gastronomic scene. Dum Maaro Dum,…

The tea blends encompass a wide spectrum, including oolong tea, white tea, and green tea, infused with an array of herbs such as tulsi, lavender, hibiscus, flowers, and spices. As…

Vegetarian HaleemGaurang’s Kitchen’s Vegetarian Haleem is a revelation, particularly during the sacred month of Ramadan. Traditionally, haleem is a dish celebrated by meat enthusiasts, leaving vegetarians curious about the fuss.…

KOCHI: The humble dish kanji has always been a global dish. In England, it is porridge made of oats and in China, it is called congee, or more accurately zhou…

HYDERABAD: The rich tapestry of global cuisine often faces dilution in the fast-paced demands of modern life. However, a dynamic mother and daughter duo from Hyderabad, India have embarked on a…

A cuisine apartAs her career as an author soared, Kumar was approached by renowned hotels and restaurants to teach their chefs.Kumar points out that there are two streams of this…

Bringing the best of these two worlds is the ongoing food fest, ‘The Great Indian Odyssey’ at Avenue Regent on MG Road, Kochi. Upon entering the space, staff, donning multi-coloured…

Food is elemental; it is the nourishing essence of life. Yet, its significance extends far beyond mere sustenance. As we marked World Food Day on Monday, Vaishali Vijaykumar brings five…

In the bustling pace of today’s digital world, where the Internet reigns as our all-encompassing resource, there’s a treasure often overlooked — humble handwritten recipes and comforting cookbooks, lovingly preserved…

With roads being closed during winters and the supply of fresh vegetables cut off, it becomes imperative for residents of the state to sun-dry vegetables and store them for use…

In High SpiritsFor a long time, India was unfairly judged for producing spirits that used molasses,” says Siddhartha Sharma, founder of Piccadily Distilleries, best-known for producing the Indian Single Malt…

Stirring up a slurpy storm, the humble wheat noodle is driving the great ramen revolution in India. No longer limited to its traditional Chinese roots—a dish crafted with kansui, an…

HYDERABAD: Deciding to embrace a vegan lifestyle is a personal choice driven by various reasons. For some, it’s about a commitment to making mindful choices; for others, it’s a means to…

Did you know that pea pods, which we so often discard, make for excellent soups and crispy fritters? Or, that the roots and stalks of coriander also work wonders in…

How the hidden costs of agrifood systems affect us. (Photo | www.fao.org)Food"The future of our agrifood systems and, indeed, of our planet hinges on our willingness to acknowledge these true…

Why Noida? I wasn’t interested in Mumbai because everyone else was, and I didn’t want a restaurant for the sake of it,” is the opening gambit of Bollywood actor Sunny…

CHENNAI: Deepavali, the time when the light illuminates the nooks and crannies of the city, turning even the darkest corners into festive moods, is brewing in full force. Known as…

We also tried the Nadru Yakhni; the lotus stem is a Kashmiri food staple. Kalari, a Dogra cheese that is used to make Kaladi Kulcha, among other dishes, is another…

It is likely that the produce you see in the market will be on your plate at one of the many eateries in town. In the bright and cheerful A…

BENGALURU: Whether you like eating a steaming bowl of ramen on a cold day or just enjoy looking at beautifully designed and constructed sushi from your favourite Japanese anime, food…

As an ode to the city, kickstart your culinary explorations with hi-tech Russian cuisine at the two-Michelin star Twins Garden. Located high above Moscow’s rooftops, with a breathtaking view of…

CHENNAI : As the chilly winds of December blow into town with the promise of a prosperous new year, the scent of sugary treats and goodies baking in ovens wafts…

The supra is a medium of culinary storytelling split into three distinct chapters, where following the cold food that whets the palate and eases it into a calm, the big…

It is said that to truly appreciate the beauty of Kashmir, one must visit it during the chillaikalan. Never mind that these six weeks—that begin from December 20 and last…

BENGALURU:  As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the…

I wake up every morning excitedly and make my way to the kitchen to brew a cup of tea, and alongside, check out what vegetables sit in the box in…

Hygiene was never an issue. Our houses are spick-and-span, but we dump all our waste on the streets. We cook with our hands, serve with our hands, and eat with…

Express News Service The debate around maintaining the traditional style and form of a dish, pitted against the idea of ‘reinventing’ it with a modern, faux-Western philosophy is a battle…

Express News Service The saying “some of the world’s greatest discoveries occur by accident” couldn’t be more apt for how burrata came to become one of Chef Vicky Ratnani’s favourite…

Express News Service A few weeks ago, we were treated to the creamiest, most flavoursome ‘Khauk Swe’— or, as we’d know it more commonly, Khao Suey. A humble Burmese noodle…

Express News Service The ritzy stretch of Assagao in North Goa has, in recent times, become a hotbed of culinary activity. Chefs, mixologists and well-heeled residents of luxury villa owners…

Express News Service A UFO craze is sweeping America. The Pentagon reports alien aircraft being chased by USAF pilots. There is a tabloid tattle about captured aliens being studied in…

Express News Service In her recent Instagram post, chef and cookbook author Anahita Dhondy finishes her Millet Monday segment with an easy-peasy egg and okra with barnyard millets (samvat ke…

Express News Service "Thank you for not wearing perfume today. The cologne interferes with the activity we will be doing now,” says Chaitanya Muppala, as he puts forward a tray…

Express News Service Two young pastry chefs, one of them from the Whitecaps International School for Bakery of Bengaluru, have won the Junior Pastry Indian Cup 2023. Organized by Hammer…

Express News Service Sometime in mid-2020, home chef Roopali Mohanti took to WhatsApp to share with close friends a recipe a day, comprising dishes from across the country—phoolkopir malai curry…

By Express News Service CHENNAI:  In 1998, The Cake World was established in Chennai by Chef Lawrence. He learned his skills of bakery and confectionery from Germany and China with…

Express News Service Revolutions are born from the need of the moment. Such is the story of Panchal Dairy, named after the Panchal Rabari pastoral community of Gujarat, which rears…

Express News Service CHENNAI: As Vinayakar Chaturthi is just around the corner, move over from your usual sweet and savoury kozhukattais, and indulge in these sumptuous alternative recipes. Home chefs…

Express News Service CHENNAI: For most of us, celebrations are synonymous with cutting cakes. The often round creations, richly spongy with fruits or cream, iced and decorated with different layers…

Express News Service CHENNAI: Chettinad cuisine, one of the most renowned cuisines of Tamil Nadu, is linked to a community called Nattukottai Chettiar (Nagarathar) from the Chettinad (Sivagangai) region. History…

Express News Service A very happy New Year to you, dear readers! It’ll soon be a year since I restarted Delectable Delhi—here to speak about all things Delhi, in food.…

Express News Service CHENNAI: Blandness has no place in Indian cuisine. That’s precisely why each dish if not already bubbling with flavours, is also accompanied by a ramekin of chutney,…

Express News Service A cut-out of a London double-decker bus beckons diners to ride straight into the restaurant and on a miniature Hollywood Walk of Fame. Walk a few more…

Express News Service Cracking the code to Goa’s pulsating food and beverage space is no mean feat. A few years ago, entrepreneurs Karrtik Dhingra, siblings Tarun and Bipin Sibal, and…

Express News Service George Bernard Shaw had said with his typical Irish sense of humour: “There is no love more sincere than the love of food.” It certainly was the case…