Few dishes epitomise the fascinating journey of egg and its rise to culinary glory like the dimer chop, the colonial innovation that is today the finest specimen of Kolkata’s brio culinaire Egg,…
Here’s how garlic bread—a poor Roman’s meal—became a global obsession, and continues to be so till date Of all the Italian dishes to have earned global citizenship, nothing comes close to garlic…
The making of salt-crusted baked sea bass can often leave one befuddled, but it is the finest way to cook a lush, velvety fish, says Chef Vikas Seth as he revives a…
From vada pav to bhajia, from chop to piaji, and nadru monje to pazham pori, what is it about Indian fritters that make them such an integral part of our food warp…
From being an antidote to the symbol of communal unity and joy, here’s how Lord Ganesha’s favourite sweet became the essence of belongingness Three years ago, when seasoned pastry chef Avijit Ghosh…
From the creation of the four mother sauces to the stunning croquembouche and mille-feuille to designing the format of professional food writing, Marie-Antoine Carême was a culinary legend and the first celebrity…
Co-owners and comrades-in-arms when it comes to changing the way India dines, the experimental duo waxes eloquent on five years of Masque and what has changed in the past few years for…
Often referred to as Lord Krishna’s favourite, here’s why malai holds such a special place for us. And it’s not just for its taste but also its wellness properties.
Here’s how an Afro-Lusitanian slave-soldier sustenance meal became Goa’s culinary pride.
It may not have the grandeur of Diwali or the effervescence of Holi, but none can deny Rakshabandhan’s magic at creating connections that last.
As one of the finest formal meals of the Indian culinary book, sadhya is an excellent presentation of not just the food tapestry of Kerala and its local produce but also of our vedic wisdom of wellbeing.
From the Mughal court to the decked-up living rooms of Bagh, Nowroz or Parsi New Year celebrations have always been about a coming together of good thoughts, good deeds, good vibes – and bellyful of great food, says Chef Pabaney, who calls being Parsi By Food, his second nature.
Away from the mainland fight of revolutionaries, our freedom struggle saw the rise of an unlikely ally – sweets and sweetmeat makers. This Independence Day, we look at their role and how it set the tone for our favourites.
Sweet or savoury, there is no denying that when it comes to the first meal of the day, few dishes have the charm of a typical poha. Loved by all, what is it about this simple, rustic dish that makes it so beloved? We flake through.
A deep dive into the many reasons why the best minds in the business of food and cuisine are obsessed with this fifth taste and exceptional flavouring.
A number of young chefs have returned to their cultural roots and brought back elements from Indian heritage food into their kitchens.
Chef Vincent Marques waxes eloquent on the phenomenal Begum Cuisine of Bhopal and the journey that transformed him from a chef to a culinary custodian – and its many lessons in sustainability and beyond.
This ancient superfood from eastern India has recently come into the spotlight for its numerous health benefits. Here’s why you should include it in your diet.
From being the key highlights of the temple cuisine in Baripada to the celebratory meal of Rath Yatra, here is a look at the enigmatic Dala Kechuri and Ramrochak Tarkari.
Aside from creating the multi-sensory impression of taste and aroma, chromatics in food has a significant role in the concept of balanced meals.