From samosas (Rs. 15), soyabean chop (Rs. 150) to a thali (Rs. 120), the joint has become popular by word of mouth.
The journey of a mango, from orchard to plate, is a story of what’s wrong with India’s most romanticised fruit.
Watermelon sorbet is incredibly refreshing and super-easy to make. You can also freeze it in ice-cube trays.
Are pancakes one of the world’s oldest cereal foods? Many studies suggest so. Here are 5 simple pancakes to kickstart your day in a healthy way.
Last Saturday I went to the historic town of Carouge in Geneva which was hosting the 16th Fete de la Tomate or Festival of Tomatoes.
Rogan Josh has been adapted to be made in various ways around the country, but the traditional recipe is made in two ways.
Like most healthy foods, eating garlic pieces don’t come easy. Garlic chutney is an ideal way of including garlic in diet.
Don’t tell us that chai and pakodas don’t make up an important dietary component for you in July, because we may be forced to excommunicate you.
Foie Gras, which starred on menus in the country’s high-end European restaurants until now, is off them after a ban on its import.
With focus on presentation and quality, Air India’s business class flyers will now have a gourmet experience when they fly
You certainly don’t need an occasion to enjoy a nice and soft orange loaf cake. Check out a quick recipe.
We generally get tempted by frequently advertised food items high in ingredients such as sugar, fat and salt.
The steaming hot thattu dosha and omplate, the latest fad in Kerala street food. And, it’s a complete meal – for all of Rs 25!
Expecting some guests at weekend? Even if you are not, making these chocolate pudding shots at home is not a bad idea.
The Haier Wine Cellars equipped with electronic temperature control helps preserve wine quality, taste and texture.
Whether it’s the pork and chicken and the myriad edible fungi, or the sticky rice and the various herbs, they are all unspoilt.
Irish celebrity chef Rachel Allen on teaching and her TV shows, her food-crazy family, and taking forward the legacy of Myrtle Allen, the matriach of modern Irish cuisine.
A classic menu of burgers, shakes and pies gives this restaurant a ‘born-in-the-US’ stamp
Ditch the regular boring daal this summer, and try the tasty, tangy Bhuni Urad Dal. We have the recipe.
Mangoes are one of the best things about summer. Here are five simple mango recipes to cool you off during the season.
There’s a right way of cutting a cake, and the wrong one. There’s a scientific explanation to it. British author and broadcaster Alex Bellos reveals.
No chaat (snack) party is complete without a lot of potato dishes. There’s a very little room to go wrong with potatoes.
Cooking may not be a rocket science, but your modern kitchen is definitely incomplete without some gadgets. Here is a list of 10.
The food that was served only in star or select fine dining restaurants once is now being cooked at home.
Scientists have developed new edible films infused with essential oils that could keep bread fresher for longer.
With summer heat at its peak, these mocktails will definitely cool your spirits. Presenting you 5 quick recipes.
Your appetite goes for a toss in summers, thanks to the intense heat wave. Now is the time to experiment with your snacks.
We Indians love our food. And we really don’t give a damn to the western table etiquette when it comes to relishing our food.
Lebovitz spent 13 years as a chef at Alice Waters’ Chez Panisse, quit to write books in 1999, then like many an American author before him moved to Paris in 2004 without a plan.
This restaurant also doubles as a wine shop.
A new revolutionary Aroma fork that emits 21 different flavours trciking you to believe your food is delicious.
They will study the vine, wine chemistry, microbiology, climate, different soils and the science of sparkling wine.
Wine consumption in India is likely increase to 2.1 million cases by 2017, 73 per cent higher than 1.21 million cases in 2013
Return to the Rivers, Chef Vikas Khanna’s new book, has foreword by the Dalai Lama
Newly opened in Saket’s Select City Walk, Harry’s is the first Delhi outpost of the Singapore-based sports bar chain.
Chef Aldo Zilli, who introduced the British to authentic Italian food, on life in and out of the kitchen and his plans for India