Imtiaz Qureshi, the first chef to win a Padma Shri, looks back at the culinary journey that shaped him.
Dirty Apron is more food-focussed than its sister concern, bridging Asian and European flavours and dining minutae of both the continents into a cohesive menu.
The space is vast, and while the molecule is present everywhere, there is a curious juxtaposition of a martial theme set against it.
Mita Kapur on her new book Chillies and Porridge, that binds together food memories.
Lavaash by Saby is a beautiful looking restaurant, which features food that tastes like manna.
Foo Fighters has been in the news for all 2015, for all the right reasons. The last thing the band did was to drop an EP in November, available as a free download for the victims of Paris attacks.
A new place in Noida might just be the answer to the city's culinary woes.
After a menu full of unusual dishes, we draw FoodI.E.'s first season to a close with some good ol' comfort food, in the form of spaghetti and meatballs.
The country’s top chefs reveal the ingredients and dishes that were on the top of their larder in 2015.
Three new food apps are plating up fresh choices to appease your culinary curiosity.
We look back at the year from behind a napkin and examine why it was possibly the best time for food in the country.
EoDM’s fourth studio album, Zipper Down, continues the band’s descent into the garage sound, eschewing accepted norms and churning out their own brand of sound, tongue firmly in cheek.
In this edition of Foodi.e., we overturn traditions to give the quintessential Vada Pao an illusionary twist.
At Ek Bar, the latest entrant in Delhi’s culinary world, cocktail is the king; and queen and jack and ace. As for the food, it’s the joker in the deck
The Imperial hotel in New Delhi is celebrating the 104th anniversary of the last Delhi Durbar with a special meal showcasing the stylings of the coronation feast of more than a century ago.
Fan favourite from the Game of Thrones show, Kristian Nairn, speaks on the dualities of life at the Delhi Comic Con.
Join Chef Saby as he cooks up a typical (and delicious) British-Bengali dish from the era of dak bungalows, memsahibs and tiffins.
So you whip out your phone the moment you are in the restaurant. What do chefs think of your Insta-enthusiasm? Are the likes worth the food growing cold?
The Junkyard Cafe in Connaught Place belies its name and brings a fresh, healthy meal to the table
We go to the masters to learn the basics of how to make the hallmark of Japanese cuisine — sushi. Watch Chef Yoshinaga of Wasabi by Morimoto and be amazed.
Executive Chef Shamsul Wahid crafts an earthy, delicious risotto guaranteed to satiate both your taste buds and your fitness goals, all under 10 minutes.
Jamie Oliver's pizzeria and Italian fare come flushed with fresh ingredients and bags of flavour
Chef Mehrotra, head chef at Indian Accent, gives a last glimpse of summer, through a quirky appetiser to tickle your senses.
Sangam Courtyard, in RK Puram, is the newest food hub in the Capital.
It’s not the work of a gourmand, nor that of a knowledgeable food critic. It’s also one of the reasons why the book flags.