When it comes to lavishness, history and Bengal’s culinary ingenuity, nothing quite lays the spread like the one during the nine-day festival of Durga Puja, including some fascinating legacy dishes, say chefs…
There is more to our vrat ka khana (food of the Navratri fast) than the religious explanation that is given of its existence and its continuing practice. “It’s been our tradition,” says…
A concept that easily predates the celebration of Durga Puja, here’s what makes it such an integral part of the festivity, especially in the states of East and Northeast India Meat or…
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…
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.
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.
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.
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.
From the Nawabs of Lucknow to Urdu poet Mirza Ghalib, everyone had a favourite mango variety. India has over 1500 varieties of mangoes, which also means that most of us are perpetually…
Aside from creating the multi-sensory impression of taste and aroma, chromatics in food has a significant role in the concept of balanced meals.
Cooking in leaves has become a figurehead in the sustainable food movement, owing to it being safe, healthy and versatile.
Its calorie count may make this popular breakfast dish more of a brunch special, and yet, there are few Colonial dishes that give you that happy high like French toast does.
Amritsar meat chawal, a dish made with repurposed leftovers is the ultimate work meal good for satiating both the body and mind.
It might seem like a festival curated for those who like to eat. But, in essence, it’s a way of two families coming together, with food playing the proverbial matchmaker.
Odisha’s ancient harvest and fertility festival holds invaluable lessons for modern wellness.