Pooja Pillai

Plant-based alternative “mock meats” made of soya, jackfruit, mushrooms etc., have been around for a while; what is different now is the extent and sophistication of the technological intervention to create “meat” that is remarkably similar to the real thing in taste and texture.

Swedish restaurateurs Jonas Karlsson and Ruth Osborne on the challenges and rewards of cooking with a conscience

Regional flavours found a foothold on restaurant menus this year, a trend that’s set to get stronger in 2020.

Relish the best of Christmas with these mouthwatering recipes.

Prahlad Sukhtankar, along with chef and restaurateur Rahul Akerkar, has curated the culinary arts at the festival this year and his brief, he says, was to explore “the craft of culinary art”.

How the dhabas, which put Murthal on the paratha map of India, are dealing with the crunch.

And yet, the furore over Nichols’ tweet seems overblown, probably because South Asians — especially NRIs (who were the most vociferous critics of Nichols’ opinion) have never had a greater global cachet, in modern times, than they do at present.

A look at the condiment that is a household staple and its long history in the subcontinent.

The UK-based authors met the subjects of their book through the volunteer work they do with Asha, an NGO working with an aim to empower and uplift the Capital’s slum communities.

The Delhi hotel that once housed India’s most famous restaurant reopens with a new look and a new restaurant

The Aajeevika India Food Court brings popular as well as little-known dishes from across India.

Some hitches apart, Savya Rasa makes a laudable attempt at displaying diversity in south Indian food

A book by the Indian ambassador in the Netherlands highlights the historical and current exchanges that define the relationship between the two countries

There are a couple of questions that I wished to explore when I began photographing Gandhi’s statues. One is how much of the images of Gandhi in the public space do we accept as Gandhi?

Remembering Boman Kohinoor, owner of Mumbai’s iconic Britannia & Co, who passed away on Wednesday

The experience doesn’t come cheap. Currently, the price per seat is Rs 2499 from Monday to Thursday, while on the weekends, it rises to Rs 3000

In most meals, the chutney is on the margins of the plate as an accompaniment. But, in its variety of ingredients and burst of flavours, it remains the common taste that binds our multicultural eating practices together.

At a time when political "strong men" in several countries are seen as larger-than-life heroes (or villains), and are extolled (or denounced) for having single-handedly brought about sweeping change in their countries, Tolstoy's ideas about historical determinism are especially relevant.

Costume designer and stylist Indrakshi Pattanaik Malik on what went into the National Award-winning costume design for the Telugu-Tamil biopic Mahanati