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Wednesday, January 19, 2022

Madhulika Dash


A senior writer with over 13 years experience writing features from tech to cars to health and others, Madhulika Dash is also a seasoned food appreciator who writes on Indian restaurants and cuisines across different platforms. She also has been on the food panel of MasterChef India Season 4.

Ten things you should know about the thali
Wed, Jun 01, 2016

How did the thali come to be? Why are bhajiyas included in almost every Indian thali? Let’s find out.

Italy wants its pizza to be on a global cultural heritage list. Which Indian dish should find a place on it?
Fri, Apr 01, 2016

Here's a list of Indian food items that can make it to the list. Do you agree?

Pasta from red rice flour and naan khatai with ice-cream: How chefs are going back to their roots
Tue, Mar 22, 2016

Chefs look at local ingredients to combine nostalgia and innovation.

Food Story: How Sorpotel travelled from Brazil to India
Fri, Jan 30, 2015

Designed to feed the working populace, popularised by traders, enjoyed by royals, these are today a part of culinary legacy.

Food Story: The Saga of Mirch Ka Salan
Thu, Jan 22, 2015

It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had.

Food Story: How India’s favourite flatbread Roti was born
Thu, Jan 08, 2015

No meal in India is complete without this quintessential flatbread. But have you ever wondered when and how this meal essential originate?

Food Story: The evolution of Daal Baati Churma and Litti Chokha
Thu, Jan 01, 2015

It is said that soldiers would break the dough into chunks and leave it buried under thin layers of sand to bake under the sun.

Food and dining trends of 2014
Thu, Dec 25, 2014

From organic food to ancient grains, tapas to molecular gastronomy, Food and Beverages (F&B) in 2014 was a mélange of the old and the new.

Food Story: The evolution of the Nadar cuisine
Thu, Dec 18, 2014

Interestingly, when it comes to South India food, the Mappila dish is but the tip of the culinary iceberg.

Food Story: The saga of Panchmel Dal
Thu, Nov 27, 2014

It may not have the global reputation of Dal Makhani or the ancient connect of the Channa Dal (guguni), yet there is something endearing about Panchratna Dal.

From Aamti to Vada Pav: A slice of simple yet exotic Maharashtrian cuisine
Thu, Nov 20, 2014

Addictive. Potent Drug. Sinfully Spicy. Unforgettable. Here is a slice of the simple yet unabashedly exotic Maharastra’s cuisine.

Food Story: How Naan and Kulcha became India’s much-loved breads
Thu, Nov 13, 2014

For most part of the glorious independent India, Naan, remained a delicacy that was made in royal households and those of nobles.

The many faces of Kheer: Think the famous rice pudding is an Indian invention? You will be surprised!
Mon, Nov 10, 2014

Why, in spite of its global presence as early as the medieval times, it’s often referred to as the Indian sweet dish?

From Railway Mutton curry to Bedmi-aloo: When railway food was an affair to remember
Thu, Oct 30, 2014

What is your earliest memory of (good) train food? Mine is the hot thali that would be served to First Class passengers from the pantry.

Game cuisine: A Rajput legacy
Sat, Oct 25, 2014

Much to its presence in Rajasthani homes, and restaurants, today, Laal Maas was once the privy of only the kings and hunters.

Food Story: The journey of ladoo from a medicine to the much-loved Indian sweet
Thu, Oct 16, 2014

If tomorrow India has to choose a national sweet dish, the most likely contender should be the ladoo.

Burdwan blast case handed over to NIA
Fri, Oct 10, 2014

Union Home Minister Rajnath Singh made the decision following consistent demands from the state unit of the BJP.

Food Story: The saga of Moradabadi dal
Thu, Oct 09, 2014

The popularity of the Moradabadi Dal among the masses is said to be through the eat street of this city.

Food Story: From Mumbai to Calicut, the evolution of the coastal cuisine
Fri, Oct 03, 2014

One of the best examples of Portuguese deep-seated culinary influences in India is its popular export Alphonso mangoes.

The Food Story: The tale of two kebabs
Thu, Sep 25, 2014

One created for an ‘insulted’ Nawab, another for the ‘toothless’ and yet between the two iconic dishes they have inspired over a dozen more varieties of kebabs

The rise and revival of the ancient Rampuri cuisine
Thu, Sep 18, 2014

The usage of bottlegourd and papaya to tenderize meat for kebabs and curries first began in Rampuri kitchen, and also the use of varq.

The Food Story: How India’s favourite sweet dish rosugulla was born
Tue, Nov 14, 2017

Temple text suggests that rosugulla was in existence nearly 700 years ago and was invented as a tribute to Lord Jagannath’s eyes.

The legend of Ayurveda cooking and how it can heal your body
Thu, Sep 04, 2014

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.