Steamed, poached, fried—there are many variants of the famous kofta that transformed into one of the finest showcases of culinary functionality and showmanship
This Navratri staple has fought famines, fed armies, and become a fasting mainstay. Here’s all you need to know about the amazing sabudana.
From fruits and vegetables to buttermilk, and yes, meat, this nine-day festival and its accompanying food has traversed an interesting course. Here’s all you need to know about the Navratri Thali and its origins.
It is not chutney, and neither is it raita but the story of Pachadi is wedged somewhere between these two — much like the purpose it serves.
From a humble fisherman’s sustenance to Janmashtami prasad to the darling of gourmet tables, how did makhana — the superfood of Mithila — become a byword for wellness and indulgence? December 2021:…
From being a mere accompaniment added for texture to becoming the clever contrast and fun element, the story of Indian chips in the modern dining sphere is a fascinating tale. Consider chips.…
The tale of how Dal Pakwaan, a functional and economical dish, came to represent the ethos of one of India’s most enterprising communities — the Sindhis, and comfort. Picture Dal Pakwaan. On…
When it comes to the fine art of charming the sweet palate, few have worked the magic like Gulab Jamun — a sweet everyone knows and loves. It is also the sweet…
A dry mutton dish’s spicy trail from Maharashtra to Tamil Nadu to Telangana. Mutton Chukka (or Sukka), a relatively spicy, tasty, dry consistency dish, was what Chef Nimish Bhatia, Founder, Nimisserie Bespoke,…
Prized for its wellness properties today, here’s how the Jaat farmer’s staple became the superfood valued by farmers, traders, warriors, and now chefs too. Circa 1450: It had been almost a decade…
How wars and army rations transformed chocolate, the once-bitter drink of the Olmecs and Aztecs, to one of the favourite synonyms of indulgence globally. A few Christmases ago when Chef Vikas Seth,…
The monsoon is here. From fried fish to Anarsa and butternut squash & barley, seasoned chefs on their favourite dishes to ring the rainy day blues away. Fact: Monsoon is best enjoyed…
If there was a dish that could have the potential of launching a thousand ships (read: versions) and each equally loved, then this Kerala staple will be the one. Some meals can…
The story of how the American Civil War led to the creation of pav bhaji, one of the most fascinating street foods of Mumbai. Consider pav bhaji. It is a simple meal…
From black garlic to jackfruit seed and lacto-fermented bimbli, a behind-the-burner preview of what’s the latest on the chef’s shopping agenda — and your next dining experience. A few weeks ago, seasoned…
Shorba is a testament to India’s openness to external culinary influences, and how we assimilate them effortlessly and make them our own. We recount how shorba — a love-it-hate-it curative dish —…
Know why this variant of Odisha’s oldest sweetmeat warrants a stopover for the Holy Trinity during the famous Rath Yatra. As culinary icon Jiggs Kalra once defined it for the global audience,…
Curd rice was once seen as healing food, acquired fame as a beloved summer special and conquered palates for its cure-all properties. Here’s how the famous Thayir Sadam and its ilk have…
Can a festival based on the taboo topic of menstruation become the prism to understand and adopt ancient wellness practices of food? Turns out there is much more to Odisha’s Raja Parba…
When it comes to the world of desserts and sweets, current trends and the move towards ‘elevated desserts’ are just the tip of the ‘iceberg’ of the age-old, all-encompassing, charming affair. Two…