Pooja Pillai is a Special Correspondent working with The Indian Express.
The meat will be completely shut out of any new content appearing anywhere on the website and on its Instagram feed, although old recipes and articles featuring beef remain available.
Urvashi Bahuguna’s book of essays on living with a mental-health condition is bookended by largesse and clarity
In a globalised world, where no food feels foreign and tastes are transforming rapidly, how does the debate over authenticity in recipes play out?
Akbar was one of the most high-profile men in India to be accused as part of the wave of sexual harassment allegations on social media in 2018.
In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, an oncologist argues for keeping food simple, whole and real
With its sweet and spicy notes, this masala will make your morning cuppa more fragrant and delicious
The restaurateur on opening new restaurants and starting a delivery-only brand after a bruising year
In the current “foodie” culture, we can’t avoid thorny questions about labour in the kitchen
The director of the Malayalam film The Great Indian Kitchen on why gender parity should begin with equal distribution of domestic responsibilities
The best way to eat a vegetable you dislike - like beetroot - is to turn it into a chutney
Krish Ashok’s book breaks down the how-to and why-to of almost every step of the cooking process in an Indian kitchen, and busts some myths in the process
This Gujarati favourite can be made with a variety of vegetables, and is a filling dish that can be eaten for breakfast, lunch or dinner
This super basic tomato chutney recipe has been perfected by paring it down to the absolute basic ingredients necessary for the right taste and texture
Dragon fruit Kamalam: Gujarat CM Vijay Rupani said calling it dragon fruit "does not sound appropriate" and they have decided to call it "Kamalam" as it has the shape of the lotus flower.
How to make dabeli that is bursting with flavours and has many contrasting textures
In times of unusual stress, such as the ongoing COVID-19 pandemic, we often seek solace in food that is familiar and nourishing. Why is it that we find certain kinds of food more appealing than others in times of unease?
Winter-special black carrots come together with coconut and lime in a deeply warming, nourishing soup
In I Am No Messiah the actor reflects on the impact of his relief work on those whose lives he touched, as well as his own
Here’s a look at 2020, through all the food that we cooked and ate, and the dishes we bonded and fought over
Calcified dental plaque from archeological remains reveals the complexity of ancient trade and diets 3,500-4,000 years ago. How do we know this, and why is it significant?
These little treats, typically made for Christmas, are very similar to shakkarpara or shankarpali
The hawker centres are representative of Singapore’s multiculturalism, with stalls selling cheap, delicious food of Chinese, Malay, Indian origins, among others.
Domino’s India joins global fast-food chains in the plant-based meat movement with its new pizza
Sesame or ellu podi is a convenient fix for days when you don’t want to spend too much time cooking
How to update a classic: After being closed for about a year, Machan reopened in October in a new avatar that is, unofficially, being called Machan 3.0.