There's probably nothing as sinful and tasty as oil-dripping bhaturas and steaming hot chole.
Thea Tammeleht, a sixth-generation Estonian marzipan maker, opens shop in Delhi with over 14 traditional flavours and few India-inspired delicacies
One of my friends had long back told me how I can mix whatever I want into cooked rice and fry or steam them to make a quick snack.
Temple text suggests that rosugulla was in existence nearly 700 years ago and was invented as a tribute to Lord Jagannath’s eyes.
California-based restaurant chain Carl's Jr. is entering the Indian market via a deal with Cybiz BrightStar Restaurants Private Limited.
You usually get this only in shops specialising in Bengali sweets, but it is an extremely simple dish and can be easily made at home.
Looking for a healthy way to start your day? Why not try a delicious smoothie, packed with nutritious fruit and vegetables.
Do you know why despite your best efforts, the slice of pizza you are about to enjoy flops over and dangles from your fingers?
You don't need an occasion to enjoy a yummy, hot and crispy samosa. But what happens when the craving sets in, but you can't step out of home.
Why chef Gaggan Anand chooses to call molecular gastronomy progressive Indian cuisine
This is the very basic chocolate cake recipe. Everyone loves chocolate and this is my recipe when I am faced with demands like “I want to have something nice for dessert”. I love the chocolaty aroma it fills the house with. And when it’s in the oven while everyone is having dinner, it’s a temptation […]
It's a double feast for guests at the Ente Keralam chain of restaurants here - one for the belly and the other for the eyes.
Considered one of the oldest science of cooking, Ayurveda cooking is basis for not only the evolution of the Indian cuisine but has hugely influenced that of the world too.
The first Indian outlet of Los Angeles-origin burger chain Fatburger, the menu includes a mix of rolls, salads, and appetizers.
While Manipur is known for its fish dishes, Nagaland is better known for its bamboo and meat fare.
Indians swear as much by their pakoras as by the noodles. So making a noodles pakora is not a bad idea.
Wine makers have reasons to cheer as researchers have discovered a system that prevents "stuck fermentation".
At the end of your meal you can pick between the dessert of the day or from a range of waffles.
The kadhi tastes best when made with sour yoghurt. To make your yoghurt sour, keep it out of fridge for a couple of hours.
If you don't feel like having plain dosa, but can't really have potatoes, this recipe is perfect for you.
Desiya Cafe, the newest entrant to Hauz Khas Village, takes one on a cross-country culinary journey.
When Angelone first opened Il Forno amid the pine cones that people the hill-station “some 30 years ago”, Indians weren’t exactly beating down the door.
Extracts of the humble okra or 'bhindi' can help your ice cream last longer by acting as a stabiliser in the sweet delicacy.
No cooking, no baking, just about 10 minutes of assembling and then leave it to set in the refrigerator.
These potato and cheese balls make for a quick delectable snack. This recipe is also very kid friendly.
The research goal is to identify ways of keeping chocolate-based food from melting in warm climates.
Like its name, Maquina is like a well-oiled machine dishing out authentic Tex-Mex.
Parsis celebrate their arrival in India and the acceptance into their new homeland in August. The new year falls on this Monday.
From Foie gras, paneer to chicken, leading chefs of the country would ideally want to get rid of these items from their menus.
For a French cognac expert, Alexandre Gabriel has some interesting things to say about gin.
Tikkad is a typical Rajasthani bread especially in the desert areas. I first had it when I was visiting a village in Jodhpur.
From humble steamed rice to the pretentious biryani; rice finds its way onto everyone’s plate.
How many of us know exactly what we want to do in our lives at the age of 12? Yaman Agarwal, a kid from Hyderabad has established his niche in eggless baking without oven.
Both are East Asian countries and their food ingredients are common but Vietnamese and Thai tastes are vastly different.
Food that is not Indianised.
What if your tart is filled with kesar phirni? Or your pasta is served in spiced makhani gravy?