Wine makers have reasons to cheer as researchers have discovered a system that prevents "stuck fermentation".
At the end of your meal you can pick between the dessert of the day or from a range of waffles.
The kadhi tastes best when made with sour yoghurt. To make your yoghurt sour, keep it out of fridge for a couple of hours.
If you don't feel like having plain dosa, but can't really have potatoes, this recipe is perfect for you.
Desiya Cafe, the newest entrant to Hauz Khas Village, takes one on a cross-country culinary journey.
When Angelone first opened Il Forno amid the pine cones that people the hill-station “some 30 years ago”, Indians weren’t exactly beating down the door.
Extracts of the humble okra or 'bhindi' can help your ice cream last longer by acting as a stabiliser in the sweet delicacy.
No cooking, no baking, just about 10 minutes of assembling and then leave it to set in the refrigerator.
These potato and cheese balls make for a quick delectable snack. This recipe is also very kid friendly.
The research goal is to identify ways of keeping chocolate-based food from melting in warm climates.
Like its name, Maquina is like a well-oiled machine dishing out authentic Tex-Mex.
Parsis celebrate their arrival in India and the acceptance into their new homeland in August. The new year falls on this Monday.
From Foie gras, paneer to chicken, leading chefs of the country would ideally want to get rid of these items from their menus.
For a French cognac expert, Alexandre Gabriel has some interesting things to say about gin.
Tikkad is a typical Rajasthani bread especially in the desert areas. I first had it when I was visiting a village in Jodhpur.
From humble steamed rice to the pretentious biryani; rice finds its way onto everyone’s plate.
How many of us know exactly what we want to do in our lives at the age of 12? Yaman Agarwal, a kid from Hyderabad has established his niche in eggless baking without oven.
Both are East Asian countries and their food ingredients are common but Vietnamese and Thai tastes are vastly different.
What if your tart is filled with kesar phirni? Or your pasta is served in spiced makhani gravy?
The Capital’s high-end restaurants are seeing a surge in the demand for raw meat dishes.