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Features

Food & Drink Features

Milk shakes

Milkshake—The egalitarian drink that made milk lovable

Here’s how the milkshake spelled renaissance for milk, became a cultural cult—and the cornerstone of some of the most outlandish innovations.   Early April this year when Chef Sumanta Chakrabarti decided to rework the milkshake offering at Loafer’s Café in Raajkutir, Swabhumi, the first…

Chef khulood atiq

TD Conversations: Chef Khulood Atiq

The first female chef of the United Arab Emirates, Chef Khulood Atiq is the star of the Department of Culture and Tourism, Abu Dhabi’s ambitious Emirati Cuisine Programme aimed at reviving and…

Peach cobbler

Of cobbler, crisp and crumble

When it comes to baked fruit-and-pastry desserts, the iconic pie isn’t the only game in town. Meet cobbler, the trail-modified innovation that has been the toast of many events—and variations Cobbler.  There is…

Devil's egg at lavaash by saby

An ‘eggstraordinary’ story

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,…

Darjeeling tea estate

India@75: GI-tagged Indian foods and agricultural produce

Although India started getting Geographical Indication or GI tags only in 2004, it has nearly 400 of them now, with more being added regularly. What could be a better celebration of India’s…

Singha beer from thailand

A toast to Thai drinks

Thai cuisine may have overshadowed Thai drinks but it’s time to redress the balance  Whether you crave a cup of coffee after stuffing your shopping bags in Bangkok, want to sip beer…

Garlic bread

The origin of garlic bread

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…

Thai cuisine green curry

An introduction to Thai cuisine

If your palate’s affair with Thai food has been limited to red and green curry or tom yum soup and pad thai, then you have barely scratched the surface of a complex…

Sidecar makaibari collab

Matters of the spirit: The Sidecar x Makaibari collab

Sidecar is currently No. 16 on the prestigious list of Asia’s 50 best bars. Makaibari, of course, is the greatest tea estate in Darjeeling. When they come together in a cocktail glass,…

Gaurav karnani the grid kolkata

TD Conversations: Gaurav Karnani, Founder, The Grid

Kolkata’s first microbrewery—The Grid—turned five in July this year. We catch up with its founder, Gaurav Karnani, to find out how he did it and what makes him so passionate about craft…

Pakora or indian fritter

The allure of pakoras

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…

Negroni

TD Negroni special: A short history

The story of how Negroni was invented and what makes it such a special cocktail Negroni is one of the world’s great cocktails, up there in the company of cocktails like Margarita,…

Negroni

TD Negroni special: The explainer

Everything you wanted to know about Negroni and Negroni Week—September 13 to 19 this year—but didn’t know who to ask Negroni is one of the world’s classic cocktails. Since 2013, the cocktail…

Modak

Indian classic: Modak

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…

Marie-antoine careme, the world's first celebrity chef

Marie-Antoine Carême: A Legacy

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…