Legacy chefs wax eloquent about Puran Poli, one of the oldest sweet flatbreads that today stands testimony to ancient India’s changing preference for wheat and sweet. “Some sweets are remembered for their…
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Lassi, an ancient wellness drink, has only grown in popularity over the centuries. What are the reasons for its universal appeal? There are two things that make Indian summers enjoyable: One, mango…
From feeding a thousand souls to becoming the poster boy of going earth friendly in food, the humble jackfruit is proving to be a gamechanger. When homemaker Ancy Mathew began working on…
From an ancient communal meal to a popular Sunday treat now, Pahadi Gosht remains one of iconic meat dishes of the culinary repertoire of Uttarakhand. Anyone who travels to the hills and…
Legacy chefs on why Wazwan, a 14th-century formal feast, continues to fascinate people — and what does the royal spread mean to the denizens of the valley. Video credit: Pinaak Kumar It…
While meethe chawal or sweet rice is a popular dish for springtime festivals, especially Baisakhi, it has many lesser-known benefits. There is something curiously engaging about meethe chawal, says Chef Balpreet Singh…
Central to Vishu, the Kerala festival which marks the first day of Medam, the ninth month of the solar calendar, is a feast which celebrates the bounty of life. From the song…
Chef Vanika Choudhary draws on her childhood memories and travel experiences to create a menu focussed on indigenous ingredients and technique at Noon. Named for the Kashmiri word for salt and the…
From sweet yellow pumpkins to jungli ber, peach, plum and mulberries, the spring season brings in some of the finest foods known for their sweet, tangy tartness, say chefs. A few months…
The complex technique, the theatrics and the deliciousness of Atta Chicken, a North Indian speciality, often belies its humble origin as a farmer’s meal — and one that was created more for…
Call it Mahaprasad, Vijaya or Siddhi, there is little denying the virtues of bhaang or Himalayan hemp — as one of the ancient antidotes, a joy giver, as well as a modern-day…
Now synonymous with Holi, the festival of colours, this is the story of how gujiya — the crescent-shaped sweet — warmed into the heart of the celebration, not only in the North…
A story of food and migration seen through post-Partition restaurants in India and the rise of dishes like butter chicken, dal makhani, Pindi chhole and tandoori fare. The Partition was one of…
Gatta is the gram flour-based treat that laid the foundation to one of the most vibrant food cultures of India. Of all the native dumplings that the Indian ledger boasts of, gatta…
It’s sweet, popular and has inspired many a variant, each cloyingly addictive. But how did the unassuming boondi ka ladoo come to be associated with Republic Day? A few years ago, when…
From a ritual gruel to the culinary highlight of the Sangam-era winter harvest festival once called ‘Indra Vizha’, there are many facets to the harvest special of Pongal. “No dry fruits, no…
A peek into the glorious, golden goodness that helped the mustard-based yellow table sauce and its ilk to become enduring global sensations. Fact: China, Egypt, and the Indus Valley Civilisation were the…
Healthy, hearty, and soothingly hued, when it comes to brightening a winter morning, nothing quite does it like a bowl of warm carrot halwa, lovingly called gajrela or gajar ka halwa. There…
From vegetable peels to meat scraps, everything that we throw away most times in the kitchen is seeing a comeback in a big way. Credit goes to the pandemic for teaching us…
Ever wondered why mixed greens — and by that we mean all leafy greens and root vegetables — are such a staple for winters in India? Here’s the skinny. For Purvi Vyas,…