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Chhath Puja special: How to make thekuas

A traditional Bihari sweet, thekuas are offered as prasad during Chhath Puja.

Heads up for tails

From the décor to the menu, Puppychino caters to a special breed – the dog lover.

Summer Recipes

We turn to some of the best chefs and restaurants in the country to provide us succour, as well as seasonal sustenance.

All the Food’s a Stage

Even without the theatrics, the drinks and food at MasalaBar will gain this new Bandra bar regular patrons.

Food review: Making Do

Avoiding the roof in this icky weather, we settle for the first floor, first summoning our courage to cross the transparent glass panes that serve as flooring.

Food Review: Worth a Trip

The chicken, marinated with ají mirasol chili pepper and then grilled, was succulent, and the gochujang, which is a spicy and pungent paste formed from chilli and soybean, added an unexpected kick.

Something for Everyone: Cafe Cubano serves Indian and international favourites with mixed results

For our main course, we chose the Dabba Bhaji, which was served in a metal pail, and the Angaara Chicken. The bhaji was tasty, and the chicken gravy was rich, spicy, and flavorful.

Glass, half full: Doppio, South Mumbai’s new brasserie, is worth a visit for its drinks menu, even if the rest evokes a sense of deja vu

While most dishes are Italian-inspired, there are also a couple of East Asian dishes such as a Chili Soba Stir Fry and Thai Basil Chicken Brown Rice thrown in, as well as a Sri Lankan Kothu Paratha dish.

History with an Indian Accent

The restored Haveli Dharampura brings Mughal fine-dining to Old Delhi.

How safe is your milk to drink? Experts caution against contamination

A cheap milk testing kit has been developed by the Defence Food Research Laboratory (DFRL) in Mysuru, which is a part of the gigantic Defence Research and Development Organisation (DRDO).

Worth the Fuss

Tamasha makes for a flashy spectacle near Connaught Place, with wide, colourful spaces and a variegated food and bar menu.

As He Likes It

With his new venture, Bandra-based resto-bar One Street Over, chef Kelvin Cheung shows how being stubborn, a trait he borrows from his restaurateur father, can work to his advantage.