Home Kitchen

In the past decade, Indian single malt whiskies have emerged from under the shadow of Scotch to claim their place on the global stage—driven by a potent mix of innovative craftsmanship, climatic advantages, and international acclaim. Indian producers leverage the rapid maturation delivered by India’s tropical climate, unique six row barley, and creative cask experimentation…

NEW SOUTH WALES: If you follow wellness content on social media or in the news, you’ve probably heard that processed food is not just unhealthy, but can cause serious harm. Eating a diet dominated by highly processed foods means you’re likely to consume more kilojoules than you need, and greater amounts of salt, sugar —…

The robata menu features fresh seafood, tender meats, and seasonal vegetables like asparagus, pork belly, black cod, and lobster. While the main course focuses on fusion, the dessert selection leans towards global classics, featuring options like fluffy Japanese cheesecake and traditional Italian tiramisu, made using the chef’s family recipe.  Cocktails that tell a tale The…

A sweet ending Ophelia has partnered with Istanbul Baklava, a well-known sweet store in Lajpat Nagar, to curate a special dessert menu for the festival, ensuring an authentic taste of Turkish sweets. Unlike most places that use pre-made filo sheets, Istanbul Baklava crafts fresh, handmade layers, resulting in a flakier texture. The festival menu features…

Sourcing fresh produce is another challenge. “We’ve been committed to sustainability—not as a trend, but as a responsibility,” Semwal says. “We’ve partnered with vendors who bring in crab and lobster from Thailand via Kolkata.”  In a city as diverse as Delhi, where every neighbourhood brings a new flavour, Chef Semwal aims to introduce lesser-known coastal…

At the pop-up, sambal appeared in dozens of variations, from the smoky Sambal Terasi with shrimp paste, to the Sambal Dabu Dabu from Manado in North Sulawesi, made with bird’s eye chillies, tomatoes and lime, or the fragrant Sambal Matah from Bali, with onions, chillies, and lemongrass. Alongside came spicy pickled sides like Acar Timun…

What Mirza brings to the table is nostalgia layered with comfort. “This is the food I grew up eating, so it carries that emotional weight,” she says. But not all recipes have survived. “My mother has forgotten a lot,” Naushy says. “Even when she tries to remember, she struggles. I’m trying to archive what I…

Delhi’s dining scene is vibrant, and now restaurateur Sahil Sambhi of Japonico, Bawri, and Vietnom fame, has unveiled his latest venture, Latango, an all-day European bar in Nehru Place. It is conceived as a space to “bring the essence of Europe to the table”, Sambhi says, “We’ve created a space that feels intimate yet alive,…

Chef Siraj Ul Haq, Qavalli’s head chef, highlights dishes like the Peeli Mirch Chicken Tikka, Paneer Pasanda, and the Mutton Moongfali Kebab, made with tender mutton mince and coated in crushed peanut crumbs, the kebab is melt-in-the-mouth soft, rich, and nutty. “It’s a recipe we traced through a royal household’s records. The peanuts don’t just add flavour, they…

MONTREAL: Have you ever wondered if a bizarre dream was caused by something you ate the night before? If so, you’re not alone. We all have strange or unsettling dreams now and then, and when we do, we want to know what might cause them. For centuries, people have believed that what and when they…

As monsoon clouds begin to hover over the capital, summer is slowly retreating. Despite the scorch of the past few weeks, there’s one thing Delhiites still await with childlike anticipation: mangoes. From Alphonso and Banginapalli (Safeda) to blushing Raspuri, mangoes arrive across India like edible postcards of summer. But beyond fragrance and flavour, mango season tugs…

Japanese fine-dining spot Japonico — one of Gurugram’s buzziest new openings this year — is already making waves. Their latest menu refresh takes things up a notch, and avocado is having its main character moment. The updated spread leans into plant-forward creations alongside more protein- and fish-based dishes, and subtle fusion twists.  “In the previous…

The most memorable meal of the trip, according to Sapra, came on the way to Hampta Pass. “There’s a 40-year-old dhaba called Kalzang Dhaba, started by a man named Kalzang and now run by his daughter-in-law,” he shares. There, Sapra was served local rice beer, vegetarian momo, siddu, local rajma, red rice, and a hearty curry…

As monsoon broods over the skies, OKO at The LaLiT New Delhi, known for its authentic Chinese, Japanese, and Thai offerings, is now tapping into the rainy mood with a dedicated Ramen Festival, thoughtfully curated by chef de cuisine Manish Prasad Sharma. “We’ve gone for a fusion style,” says chef Sharma about the inspirations behind…

Rooted in the time-honoured Neapolitan techniques, obsessive sourcing and joy of sharing authentic food, Bengaluru’s Serious Slice offers a perfect ode to Naples with its delish fare. Food: The open-kitchen restaurant focuses on slow cooking, (72-hour fermented dough, slow-browned butter) and the use of Neapolitan techniques. The menu is ‘seriously’ extensive. Start with Burrata salad—a…

Perched amidst the verdant embrace of Timbertales Luxury Resort in Coorg, Twisted Basil stands out as a feast for both the eyes and the palate—a pure‑vegetarian sanctuary where plant‑based cuisine is elevated to an art. If you are looking for an interesting tasting menu on your next trip to Coorg, look no further than Twisted Basil…

While going through the list of herbal and infused teas on offer, Naveen treated me with raisin scones. With each bite of this buttery, tender, and crumbly treat, one sees heaven! These are best had with a generous dollop of marmalade, cream or chocolate. Next on my list was the Earl Grey tea. Made with…

Can Sadhya—the quintessential Kerala meal with 24-28 dishes—be compressed into a bite-sized delight? While most would say, not possible, “why not”, thought chef Himanshu Saini. At his Dubai restaurant Tresind Studio, he did just that. There are layers of grilled pineapple marinated in Indian spices, cream of rice, payasam, mango pickle, banana vinegar, cuddapah almonds,…

When Yatin Vrachhia moved to Bengaluru with his wife, he faced a common urban lifestyle dilemma: long work hours, little energy to cook, and a market flooded with unhealthy food options. But where most saw inconvenience, Vrachhia saw a technological opportunity. Alongside Amit Kumar Gupta and Sudeep Gupta, he launched Nosh—an AI-driven cooking robot engineered…

It is not just AIDS. Jaipur-based Café Vitthal’s founder Ashish Vitthal, says it isn’t easy to run operations with differently abled people on board. “I have been running this cafe for the past 10 years. It started when I saw some people at a railway crossing near my house using sign language to communicate. First,…

Love or hate her, but you cannot deny the timeless appeal of whisky. Once seen as the stoic companion to leather chairs and smoky rooms, this spirit has shed its old cliches. Today, whisky is as much at home in cozy neighbourhood bars as it is in sleek, high-end tasting lounges. It’s no longer just…

Perched against the backdrop of the Aravalli range, Taraksh—Sanskrit for ‘starry-eyed’—stands as the culinary home of Sayaji Udaipur resort. The restaurant pays homage to Rajasthan’s rich artisanal legacy. With over two decades of experience, its Executive Chef Rajendra Singh blends local Rajasthani ingredients with global flavours, shaping dishes that delight both adventurous and traditional palates…

Scarlett House is perched in a quiet bylane tucked away from the cacophony of Bandra’s bustling markets. Malaika Arora’s first hospitality venture along with son Arhaan, the restaurant is nestled inside a 90-year-old Portuguese bungalow in Pali Village in Mumbai and moonlights as a retail space as well. From coffees and breakfast bowls in the…

Making and production In 2022, the US emerged as the world’s largest pistachio producer with nearly 4,00,070 metric tonnes, majorly from California, followed by Iran (2,41,669 metric tonnes) and Turkey (2,39,289 metric tonnes). The trio contributed roughly 88 per cent of the global output.In India, pistachio is cultivated mostly in Jammu & Kashmir region, Himachal…

Perched above the golden sands of Anjuna Beach, Jolene By The Sea is more than a destination—it’s a feeling, an ode to indulgence and aesthetic living. Co-founded by Amrita Arora and Shakeel Ladak, the restaurant blends Goa’s free-spirited charm with European elegance. Food: Michelin-starred Chef Suvir Saran’s bold ‘modern-global-comfort’ menu is a kaleidoscope of culinary…

That realisation led Kumar to creating Gingko. While the establishment offers approachable Japanese cuisine—ramen, karaage, sushi, gyoza—designed for both first-timers and familiar palates, it is the lesser-known aji fry (panko-breaded horse mackerel), that are the game changers. “People may come for sushi, but once they’ve dined here a few times, they start asking about new…

Fruits with powerful fragrances have a unique way of connecting with our brains, evoking memories and sensations. Even sans their physical presence, the thought of their fragrance or the texture we feel when devouring them is enough to stir a vivid image. Jackfruit, with its distinctive aroma and texture, is a classic example. Whether it’s…

Comforted by an old-school charm, Ikk Panjab serenades you with rustic dishes of yore. This is not a place if you are looking for chicken tangdi and butter chicken (though they do have it on the menu), rather visit here for the quaint decor and some long-forgotten classics.  Food: The restaurant boasts of a menu…

As Josep puts it, “We are a family which loves to share the joy of good food and good wine.” The tasting menu, a tapestry of local Catalonian ingredients intertwined with the brothers’ avant-garde techniques, unfolds like a curated wonder. Says Joan, “Our dishes narrate our family’s legacy.” With names that evoke the elegance of…

Daredevilry in dining marks a dramatic upswing in experientials, wooing savvy travellers through a stunning mix of 3D dining and AI-powered specials. Forget molecular gastronomy, zany dining experiences are winning tummies the world over. The dancing holograms at Zenon swing in the beginning of an immersive AI-powered dining experience at Address Hotel Dubai Mall. The…

Across regions and religions  Deepa G, an assistant professor of history at CAS College Madayi in Kannur, highlights how food preferences during the summer varied regionally. In many parts of Kerala, summer beverages are as diverse as the foods. “A popular drink in Malabar is Avil vellam, a sweetened drink made with jaggery, and sometimes…

The new menu at Byg Brewski is a treat for all those who crave for global flavours with freshly crafted beers. Food: The extensive menu with an array of starters is quite massive so be prepared for an overload. The Byg battered onion rings, crisped to perfection in a batter made with Byg’s signature Wit…

Zesty tataki, plump dim sum, and sleek interiors set the mood. Founder Sahil Sambhi balances fine dining and spirited revelry transforming a former Gurugram office into a minimalist haven with Freddy Birdy’s touch. Food: Vegetarians will appreciate the smoky paprika-brushed robata corn ribs, though a dash of spice wouldn’t hurt. Fish takes the spotlight across…

Vibrant, like the setting sun, speckled with mustard seeds and fragrant with the aroma of coconut, the ambadyache sasav/ross is a revelation, a sweet and sour mixture of coconut, hog plum and mustard seeds. It is easily one of the most interesting dishes in the Goan culinary repertoire—often broadly categorised into Goan Hindu and Goan…

Goa is vibrant all year round and so is the culinary scene there. The ever-happening city welcomes a new gem with Nora’s Cantina. It is the signature restaurant at the newly launched Novotel Goa Panjim. The lit and lively space promises to be the ideal spot for fun gatherings and authentic flavours. The premium Spanish…

Making olive oil is difficult, one has to put their nose to the grindstone. Traditional farmers take a long pole to shake the tree and collect the fallen olives in plastic sheets or nets. “During the harvest season we work for 24 hours on all days. Olives need to be crushed, within five to six…

Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting culinary tradition. A burger patty that’s pressed flat on a griddle or grill, creating a thin, crispy patty with a caramelised crust yet a crispy…

The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice to the prized restaurant that rules the Mumbai and Bengaluru foodscapes. Food: KOKO Hyderabad passes the litmus test of serving the best Hamachi carpaccio, with…

The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice to the prized restaurant that rules the Mumbai and Bengaluru foodscapes. Food: KOKO Hyderabad passes the litmus test of serving the best Hamachi carpaccio, with…

Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting culinary tradition. A burger patty that’s pressed flat on a griddle or grill, creating a thin, crispy patty with a caramelised crust yet a crispy…

The different names of this tropical fruit are a real tongue twister – Manilkara zapota, sapodilla, chicozapote, naseberry, nispero, soapapple, sapota and last but not least, chikoo or chico. With so many names, it’s almost as if the fruit itself is as diverse as the cultures that embraced it. From ancient Mesoamerican civilizations to the…

Celebrated for his seamless blend of French culinary techniques with Indian flavours, renowned Chef Priyam Chatterjee recently unveiled a nine course whisky-paired menu in Bengaluru, redefining the landscape of contemporary gastronomy. This culinary experience, titled L’Enfant Sauvage, took place at Neo Kitchen, Hilton Bengaluru Embassy Manyata Business Park, in collaboration with The Hedonist, elevating the…

Banng, chef Garima Arora’s first Indian venture, brings Bangkok to Gurugram with bold Thai flavours. The Michelin-starred chef combines nostalgia and spice in a vibrant restaurant led by her Gaa protégé, Manav Khanna. Food: Chef Arora rewrites the rules of Thai food with creative flair. The drama begins right with the appetizers. Enter the Tom…

Think Denmark, think Danish pastries. Buttery, flaky, light-as-air, a Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. Typically pigeonholed into a small slot across the world, a Danish pastry seems synonymous with the custard-filled spandauer—a staple at breakfast buffets across the world. But a recent trip to Copenhagen revealed that there’s more:…

Damien Hirst’s Cherry Blossom prints greet you as soon as you step out of the elevator. Inside, works by Sameer Kulavoor, Takashi Murakami, and Jennifer Guidi grace the walls while the alcove seating is adorned with Rana Begum’s spray paint on paper. Arts Cafe at the Nita Mukesh Ambani Cultural Centre (NMACC) aptly complements the…

In my childhood, I always wondered why the chole that we made at home was called ‘Pindi chole’ in restaurants. It was the usual, smaller-sized Kabuli chana in a spice mix that was very similar to the ones that we made at home, but embellished with extra garnishes. Then, there would be the ‘Hakka’ noodles…

Say hello to the new restaurant that celebrates native culture with its handmade pasta and other traditional delicacies even as it doffs its hat to South Italy’s rich gastronomic traditions. The menu is curated by renowned Chef Piccinno Vito from Lecce, in Salento (South Italy, region of Puglia) who has over 45 years of experience….

Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills the air with the usage of coconut, almost like a sacred ingredient. From the northern province Jaffna’s authentic one pot Vellala recipes to the central…

Her 11 cloud kitchens across Mumbai are abundant with luscious, artisanal, seasonal, strawberry cakes this holiday season—with moist layers, and in stunning shapes—as Bunty Mahajan, the celebrity baker to Bollywood and beyond, busily lights up candles on the birthday cake of her brand, Deliciae, which completes two decades. “Careful consistency has led me to build…

The six-year-old brand that has successfully built a loyal following in Delhi-NCR, is not scared of charting a new course. Its recent outings in Gurugram and Khan Market, prove as much, as the restaurant scores points with new additions to its menu. Food: This is a place for those small daytime cravings. While it remains…

Even after 77 years of Independence, royalty retains its cachet in India. Especially, the food. Bhopal’s legacy, spanning 250 years, is deeply tied to its Begums and Nawabs. The Nawabs, often on the move, favoured simple, wild-game dishes like Jungli maas and Bater korma. “Bhopali cuisine is a fascinating blend of Afghan and Indian flavours,…

Soaking in the sights, sounds and smells of the food markets of Galle, a charming European-style city in southern Sri Lanka, is immersive. The Rathgama Wella Fish Market sprawled along the beach, is a whirligig of activity at 6 am. Fishmongers are offloading the glistening maalu (‘fish’ in Sinhala) caught from the Indian Ocean. Locals…

In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart with each bite. Bhawya Sahu, a new entrant on the culinary scene, teams up with industry legend Chef Augusto to present a delightful combination of…

In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart with each bite. Bhawya Sahu, a new entrant on the culinary scene, teams up with industry legend Chef Augusto to present a delightful combination of…

The journey from Bengaluru to Coorg is for photo albums. You are likely to spot elephants and other animals if you get lucky. The travel time of seven hours takes you through the Western Ghats, where you also cross Ramanagara, the location where Bollywood director Ramesh Sippy shot the famous Sholay. But, there’s more to…

Ask him about his favourite local Omani dish and he promptly says, “Shuwa, a slow cooked Omani goat or lamb dish. Its slow-cooked tenderness reminds me of Indian slow-cooking traditions. I also love the halwa.” While shuwa or other Omani dishes don’t feature on the Aangan menu, Ghai insists on using as many local ingredients…

Bars in Goa are no longer content with just serving the usual cocktails. The drinks have to be innovative and memorable. Bonus points if they make for good Instagram pictures. At Goa’s newest bar, The Lab at Amaraanth, Pankaj Balachandran and his team at Countertop have created a classy space that does just that, marrying…

Sixteen33’s menu takes celebrating local to an even more microscopic level. For instance, the Ranwar extols the fact that over four centuries ago, this tiny village was surrounded by paddy fields. Oshtori’s cocktail features the indigenous Indrayani rice liqueur, gin, lemon tincture, and a mist of absinthe, “served in a clay glass with crispy rice…

Ritu Dalmia is the grand dame of Italian haute cuisine in India. DIVA, opened at the tun of the 21st century. It was the first serious standalone Italian restaurant in Delhi and the place to be seen with a forkful of risotto and a sip of Negroni. It made Dalmia, its gregarious short-haired chef, a…

Michael Juergens was pleasantly surprised when he went to Bhutan to run a marathon. “I was taken aback to see how fertile the valleys were. So I naturally assumed the country had wineries,” recalls the senior partner at Deloitte and a certified sommelier. Surprised to realise there weren’t any, he wrote a white paper on…

A rose by any other name is supposed to smell as sweet. It holds true for this cosy café in South Delhi. Run by a mother-daughter team, the Rose café has an unforgettable vintage vibe to it. Co-owner Tarini Ahuja says, “The menu is curated by me and my mother. We have worked on this…

Perched beside curved glass windows, we spoke with Nitin Lochab, general manager, operations, Aroon Food Services Pvt Ltd — the company which built the restaurant. “This is a discarded rail coach that we obtained as part of a government tender. The idea was to convert waste to wonder. The biggest challenge was to lift this…

Imagine an extended Walden Pond set in the Kerala idyll and you have Moozhikulam Sala, a pastoral housing colony for city people 28 km from Kochi in Kerala. As a mixed metaphor, one of the first things to catch your eye at the entrance is that there is no gate. A few metres inside, stands…

Born in Barcelona in 2010 as Cup & Cake and rebranded to Brunch & Cake in 2012, the brand underwent a wave of global expansion in 2019 to have 19 restaurants across Spain, Dubai, Bahrain, and Egypt. The award-winning restaurant chain now enters India with its first outlet in Mumbai’s commercial district of Worli-Lower Parel….

Food is ubiquitous in Aurangabad. Famous for its exquisite, centuries-old, rock-cut temples, sculptures and paintings of the UNESCO-endorsed Ellora and Ajanta Caves, the city is also a gastronomic haven. Mughlai? Check. Arabic? Check. Nizami/Marathwada? Check, check. Much of this culinary diversity has to do with the city’s syncretic culture. Founded by the Abyssinian slave-turned-warrior Malik…

The concoctions from the bar bring in Swadeshi Sips, a banger spin on Indian liquors, and the tequila-powered Lallantop with bel leaves. Niyati’s father and his friends in Kolkata, in the ‘80s, went to a tiny shop in Tangra to gobble pork wontons with a sharp tofu sauce—and she has brought in the exact vibe…

British wine seems to be a bit of a joke, but the English are no stranger to making wine. Today say wine and you think France, Italy, or Spain. But, winemaking in the British Isles is as old as the Romans who occupied the country in 43 BC. English wine has a YoYo history thanks…

From Bento modak cakes to lachha rabdi or gulab jamun cheesecake to jalebi caviar the sugar darlings this festive season are flooring tastebuds. Aditi Dugar, founder-director, Urban Gourmet India, is raising the bar by bringing out artfully crafted floral jelly cakes in collaboration with Thai pâtissier Chef Dej Kewkacha. The Raindrop a 3D and shiny…

“We brought out a field guide, Chasing Soppu, in September 2022, which people could use to see which greens are foraged in Bengaluru,” says Mundoli. She became interested in urban foraging in 2013 when she began working in urban ecology: “I was studying lakes in Bengaluru. I saw women who had brought cattle to graze,…

A few streets away, in the heart of the Old Town is another landmark: Ribarnica or the fish market. Set up in an old building, the first thing to notice is the absence of flies (owing to nearby sulphur spas). Unsurprisingly, there’s fish and seafood everywhere in Split. Sardines are usually salted, eaten with olive…

Step into the vibrant world of heirloom tomatoes, where each fruit carries a story as rich as its flavours. Rooted in tradition, farmers select the juiciest, sweetest, and most colourful tomatoes each season, harvesting and saving their seeds to plant anew when the warmth of spring arrives. These valued varieties, evoke a sense of nostalgia…

Another Bangalorean Harshitha Venkatraman’s favourite Lorelai Gilmore quote happens to be, “This is a jumbo coffee morning. I need coffee in an I.V.” Harshita opens up about how she has always grown around the smell of filter coffee at home, with the aroma being the first thing she woke up to. “I’ve always liked coffee…

Perfect texture To make a great buckwheat dish, cooking it the right way is key. The grain takes a bit longer to cook compared to other grains. “Start by rinsing it to remove any dust or bitterness. Then, cook it until tender but still slightly chewy for the perfect texture. For extra flavour, toast the…

If you are a regular at Delhi’s Lodhi colony, rejoice! There’s a new player in town—Dos—that gives your old favourites from across the globe—sometimes also your biggest rejects—an unexpected spin, making them as easy on the tummy as they are on the eye. Food: The menu largely features regional ingredients—think raw banana, fish, kasundi, kalari…

Think Rajasthani cuisine and dal baati, churma, laal maas, safed maas, come to mind. In touristy places like Jaipur, Jodhpur, and Udaipur, restaurant menus often feature these popular dishes. However, they highlight only a fraction of the region’s culinary heritage. Dig a little deeper and you realise that food in the land of royals has…

In the endless sands of the Thar desert which spans 2,00,000 sq km across India and Pakistan, the monsoon is a harbinger of revival. Langa musicians sing songs welcoming the meh, or the desert rain. It rejuvenates peacocks that dance amorously to show off their iridescent fans. The rain at Kaner, India’s first desert botanical…

It is simply impossible to separate the chef from the artist when it comes to the Michelin-starred Virgilio Martinez—Peru’s de facto culinary ambassador, whose restaurant Central, in Lima, was judged the ‘World’s Best Restaurant 2023’, sponsored by S Pellegrino and Acqua Panna. The concept of altitude and verticality rules at Central. Martinez uses the Andes…

I’m a fun-gi’ is embroidered in blazing red on a lime green mushroom-shaped hat; ‘You’re as cute as a button’, reads a greeting card with the image of a button mushroom; ‘Shroom-shroom’ is emblazoned on a toy car… all these quirky knick-knacks and more can be spotted at The Mushroom Cap store, in the borough…

Not sure if you’ve noticed, but the leaves have begun sporting an ochre hue, the winds are getting cooler, and the sun gentler. The shift in the season is evident, especially along some of Delhi’s most beautiful roads. The festivities are just around the corner too, with Lord Ganesh marking his arrival this weekend —…

Mist swirling around tops of lush green mountains and rain-drenched streets provide a picturesque backdrop for the recently-launched Fiori in Lonavala. The restaurant is a welcome addition to the hilly neighbourhood, where founder-siblings Suraj and Sanskriti Gupta serve comforting European and Mediterranean fare. Food: Head chef Gracian de Souza is the man helming the kitchen….

The whiff of cinnamon and freshly baked bread tantalises the senses while walking down the Golden Lane in Prague. The seductive aroma is emanating from the unassuming window of a bakery. The woman behind the counter is rolling a fat length of dough onto a wooden stick to form a cone-crescent, which like a croissant…

Now that he had the perfect recipe, he needed a name. “What better name than ‘Malayali’?” chuckles Nallur, who grew up in Palakkad, Kerala. He earned his BCom degree from the Government Arts and Science College in Meenchanda, Kozhikode in 2007, before moving to Barcelona for further studies. It was a crazy idea naming the…

In Goan homes, a sweet ritual is practised on the first of August every year. People begin the month by eating something sweet, typically made with coconut and madachem godd (black palm jaggery)—a mixture called godd chunn. It contains two ingredients found in abundance in the state: jaggery and coconut. The belief is that having…

Chef Sarfaraz Ahmed’s skilful food artistry splashes out in an informal yet jaw-dropping melee of flavours. Think food theatrics with a delicious global twist in the Mumbai edition of the Dubai Michelin-starred Carnival by Tresind. Food: The Chaat sundae is a tribute to one of India’s favourite street foods. A pretty dish with spinach papdi,…

Health and Flavour: Proper seasoning, aromatics, and a balance of flavours, with a touch of fat to finish, can create a rich and satisfying dish. “In our Mushroom Toast recipe, we use button mushrooms, shiitake, enoki, king oyster and elm oyster mushrooms. Each type brings its own unique texture and taste. Then there is our…

Avatara opened in Dubai in early 2022 and bagged a Michelin star within a year, the only vegetarian Indian restaurant in the world to do it in style. It has now opened in Mumbai with an updated tasting menu that is an ode to its new home. And it is a winner. Food: The 14-course…

Going out to eat in Japan is a pantomime. Visit an authentic Japanese okonomiyaki restaurant; here actions speak more than words. An okonomiyaki (Japanese pancake) course begins with asssorted bowls of ingredients like shredded cabbage (the Hiroshima version has par-boiled soba noodles), chopped up bits of raw seafood, juliennes of gari (pickled pink ginger) and…

Creating chocolate is an interesting mix of art and science. Precise temperature management in tempering, and achieving ingredient harmony for texture and taste are crucial. So is artistic flair. A small band of chocolatiers today are taking the humble nibs from the cacao tree, native to the Amazon rainforest, on a unique magical journey. In…

Sri Lanka is slowly becoming the traveller’s cup of tea again. After Covid-19 hit tourism, it is banking on its signature teas to bring travellers back. The Pekoe Trail, a 300-km walk through the central highlands is the enticement. The introduction to the 22-stage trail, which can also be customised to suit time demands, is…

“Additionally, the Indian palate appreciates the balance of sweetness and complexity found in these cocktails,” believes Badh. Rum is a colonial hangover, pun intended, after the British officials started a distillery in Kasauli in Solan in Himachal Pradesh in 1855. The newly launched Hawaiian-themed restobar Waikiki at Mumbai’s Peninsula Grand Hotel has the apricot rum-based…

Insta cuisine is eccentric at best and downright ridiculous at its worst. The ‘Everything is Cake’ trend is a beguiling social media trick of fantasy and reality: imagine you’re looking at a flower pot packed with mud and blooms in the middle. A hand with a knife appears. Flower pot murder isn’t even Agatha Christie’s…

Décor: Cupped in toasted woody tones, and warm amber, the intimate restaurant brings in 12 teal hip seaters at the sole table, with an informal bar. The counter has been upcycled from a wooden bar top from The Bombay Canteen. Service: You can expect warm, genuine, effortless service. The playlist sets the vibe easily, with…

“There has been a significant increase in demand for gourmet pet food. Pet owners are treating their furry friends like family, since they have more disposable income to spend on their beloved wards. People are becoming savvier about pet nutrition, and look for high-quality ingredients,” explains Dr Shashank Sinha, CEO, Drools Pet food, a company…

MOSCOW: A suspected outbreak of a rare and extremely dangerous food poisoning in Moscow left more than 120 people seeking medical help and at least 30 in intensive care, health officials said on Monday. The patients were admitted to hospital with suspected food-borne botulism, a life-threatening condition that attacks the nervous system and can cause…

With more than 8,000 Japanese residents, Düsseldorf has the largest Japanese community in Germany and the third largest in Europe after London and Paris. How come? In the 1950s, growing economic ties between Japan and Düsseldorf led to many Japanese businessmen and their families to settle here. With them came Japanese doctors, hairdressers and restaurateurs,…

BENGALURU: Bengaluru ordered more than 6 million burgers over the past year, and has become the Burger Capital of India, says Swiggy. On the occasion of International Burger Day 2024, which falls on May 28, Swiggy has shared the latest burger ordering trends observed over the past year. Swiggy has seen a significant increase in…

Often considered the “holy grail” of gourmet, French cuisine has a definite and strict set of rules that govern the flow of courses. For instance, in a multi-course meal, a palate cleanser—by way of frozen preparations like the granular ice crystals of granitas and the smoother textured sorbets—serves as a crucial transition between dishes. Not…

The food explorer gets off the train, who has travelled from London to Cardiff in barely two hours, and is greeted by an affable, smiling woman at the platform. She says a quick Croeso (welcome) and hands over a paper bag, still warm, containing two Welsh cakes. Part pancakes, part cookies, the small, circular cakes,…

Goa is where investion and innovation thrives. It is a tiny enclave of myriad habits and tastes, with food taking the prize. Like in Taupe, the latest addition to Assagao’s bustling neighbourhood. Conceived by the team behind the popular Titlie, it marries regional cuisine with Goa’s susegad vibe. Food: Chef Tarun Sibal ensures that while…

Legends have forgotten legacies. Like for example the jewel of Middle Eastern cooking, bulgur. Loved by Chinese emperors and ancient Babylonians, this popular grain is made from durum wheat and is storming food correctness in fancy kichens with fancier chefs. Ironically, it is considered one of the world’s first processed foods: In eastern Mediterranean villages,…

The story goes that when Chef Sanjay Thumma’s mother was pregnant with him, she opened the lid of the biriyani pot and felt her water break. “She was rushed to the hospital and 15 minutes after that, I was born. I was called the Biriyani Kid all through my childhood,” Thumma chuckles. Nobody knew at…

It was once a bomb shelter. But on early winter mornings, 10-Z Bunker is where you go to find refuge from the cold, and a room for the night. 10-Z, after all, may have once been a refuge from the threat of nuclear war, but today, it serves as a bed and breakfast. Albeit a…

A solo iceball clinks against the delicate glass as the bartender serves up the Japanese highball with frozen whiskey. Sake bombs and shochu sours have competition. Shiso leaves, pickled yuzu, and koji-cultured rice and more are making it to edgy oriental cocktails on the go. It’s a state of umami in motion with Japanese restobars…

Chef Dilip Bavkar expertly stirs and mixes the cashew apple curry with an overpowering aroma. It’s the ethereal setting that provides the extra magic. A Malvani cooking class on an airy gazebo overlooking the Arabian Sea at Coco Shambala in Sindhudurg, near the pristine Bhogwe beach, is an experience not to be missed. Bavkar shows…

Restaurants don’t always use traditional family recipes. But when the Devarsetty family opened Devaras in Dubai in July last year, humble Andhra home fare was their calling card. They have now opened their first outpost in India. Food: While the food has staple South Indian specialities like idli and vada, opt for the neer dosa…

Chef Sarah Todd deftly splashes a generous spoonful of the intensely aromatic, caramel-hued fat every now and then over the slowly basting filet of pomfret. As the culinary executive and brand ambassador of The Sanctuary Bar & Kitchen in Anjuna, Goa, she cooks her favourite fish dish with her newest fat of choice—ghee. It blends…

A mother and son walk into Erth Restaurant in Al Hosn in Abu Dhabi for lunch. They are just in time to occupy the last available table. While the boy enthusiastically narrates the happenings of school, his mother picks up the ceramic vase placed on the table and scans it for the menu. Emirati spiced…

Call it the American cilantro, the desi dhaniya or the Bambaiyya kothmir, coriander is one herb that we can’t seem to get enough of. Displaying its versatility in a tangy chutney, as a zesty garnish sprinkled atop a myriad of dishes or its powdered seeds in a masala, the herb has always ruled our kitchens….

The humble vegetarian thali, a staple for millions across India, has emerged as a villain in the life of the financially stressed, with its price going up by 7% in March. The culprits behind this gastronomic inflation? None other than the trio of onion, tomato, and potato, whose prices have soared to new heights, leaving…

What better way to spread joy than by gifting healthy yet delicious chocolates? Akhil emphasises the importance of providing gifting options, stating, “We’ve introduced miniature versions of our chocolates, which are more visually appealing and convenient for gifting. They encapsulate the same delightful flavours in a compact size.” Highlighting the nutritional benefits of nuts, Akhil…

CHENNAI : Samco With the theme, ‘fasting by day, feasting by night,’ Samco outlets across the city bring the best of Iftar delights. Ibrahim Siraj, one of the owners of the hotel says, “This year’s Iftar box contains water, juice, dates, cut fruits, mandi, shawarma, parotta, chicken gravy, mutton samosa, haleem, BBQ chicken, gulab jamun….

As you enter the Lindt Home of Chocolate in Zurich, Switzerland, be prepared to be awestruck by the sight of the world’s largest chocolate fountain. Standing tall at 30 ft, it showcases a cascading flow of chocolate, pouring into a colossal Lindor truffle. The magnitude and mesmerising speed of 2.2 pounds per second create an…

HYDERABAD : Ramzan has now become synonymous with haleem as people enjoy and relish this food—rich in nourishment and exquisite in taste—providing a distinct experience for those fasting. Pista House has been quite popular for its haleem, a go-to place for t food lovers during this month. However, preparing this dish is a 12-hour-long tedious…

As data collection has improved the true scale of the problem has become much clearer, said Clementine O’Connor from UNEP. “The more food waste you look for, the more that you find,” she told AFP. Billion meals binned The report said that the “billion meals” figure was a “very conservative estimate” and “the real amount…

Good bars usually have their signature bar snacks that are as much of a draw as the ambience of the place. These are generally regional specialities like the beef and fish preparation in Kerala. But the Toddy Shops in the big cities of Kerala such as Ernakulam have probably carried it too far. Some are…

The numbers count. “Many follow the rule of threes while plating a dish: like three garnishes, or three textures, or three colours. Placing the food to the left, or right plays up the drama,” explains Sangwan. “I go for odd numbers on the plate as well, like one, or three croques, in different sizes,” says…

HYDERABAD: If you feel like you are stuck in Hyderabad for the next few days, whatever the reason — your visa got rejected, your onsite has been delayed forever, or life in general isn’t moving much — all this has happened because the universe wants to keep you here so that you get a taste…

KOCHI: Cloves are one of the spices that are grown extensively in India. It’s a spice obtained from the dried unopened flower bud of the evergreen, medium-sized clove tree. When comes to cultivation, cloves require a high ambient atmospheric temperature between 25 to 35 degree Celsius along with ample sunlight, good rainfall and high humidity….

Inspired by the traditional izakaya restaurants in Japan, customers can embark on a journey to the buzzing alleyways of Tokyo. Chef Myers travels across Japan and a deep connection to its culinary heritage shines through in every dish. The menu showcases pristine ingredients, traditional techniques, and signature Californian influence, resulting in a truly unique and…

Although we’re a few months out of the Christmas season, a few of its festive treats still linger around. And one of them is the Goan sweet ‘guava cheese’. In Goa, this halwa-like, translucent, red-hued sweet is made from the pulp of slightly overripe guavas, sugar, red food colouring and some shortening agent. This sweet,…

But fennel’s appeal extends far beyond its cultivation habits. This herb has entrenched itself in culinary traditions worldwide, its leaves prized for their aromatic essence, often used in garnishing and featuring prominently in salads. From Italian sausages to pizza toppings, fennel’s versatility knows no bounds. Its dried fruits, cherished for their fragrant aroma and pleasant…

CHENNAI: For the past two years, there has been a buzz during the Margazhi season. One made by the flavourful thanga thambalam that has had many a foodie throng the sabha canteen where Arusuvai Arasu caterers have set shop. With this offering, the famed catering service from Chennai has been giving potential clients a taste…

CHENNAI: Anglo-Indian cuisine is a heritage cuisine that is gradually disappearing from the food scene in recent days. This cuisine is a fusion food that developed primarily when the British ruled over India. A lot has been said about all that was lost as a result, but what was gained is the intermingling of food…

Though it may not be apparent on the surface, because after a while all Dilli-walas people talk and behave similarly, Delhi is probably the most cosmopolitan city in India. In its quest to become a “World City” from a “Walled City”, to borrow the phrase coined by a newspaper, Delhi has created an eclectic culinary…

In the words of Lorelai Gilmore, “Coffee please, and a shot of cynicism,” which is pretty much how most adults function these days. People’s favourite brewed aromatic beverage known for its delicious bitter taste has been celebrated globally. Whether it’s a morning to go or evening booster, coffee has been engraved in many youngsters’ routines….

The world is going crazy trying to clamber out of the chub rut, gobbling up slimming exercises on Insta feeds (24-inch waist in two weeks). Intermittent fasting is gaining cult status, elbowing aside, rather unkindly, the keto catwalkers. Beneath the rush and the roar of the tony diets, the humble Monk Fast, or Buddha Diet…

Did you know that Coorg is regarded as the coffee cup of India?” naturalist Bindu Shree asks the motley group of nine who have accompanied her on a breezy day at The Tamara Coorg for a plantation walk. A few nod their heads. “India is the fifth largest producer of coffee in the world, with…

Nutritional benefit Watermelon has 92% water content and it keeps one refreshed and revitalised Loaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from within The lycopene content promotes healthy cholesterol levels and blood pressure Despite being sweet, watermelon remains a low-calorie, low-fat, guilt-free indulgence for those mindful of their weight…

KOCHI: Mint stands out as a versatile herb valued for its aromatic leaves and a multitude of applications. Though many varieties of mint are grown in different parts of India, spearmint, peppermint, and Japanese mint are the most commonly cultivated varieties. With its creeping rhizome and erect stems reaching heights between 0.4m to 0.8m, the…

Nutritional benefit Watermelon has 92% water content and it keeps one refreshed and revitalised Loaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from within The lycopene content promotes healthy cholesterol levels and blood pressure Despite being sweet, watermelon remains a low-calorie, low-fat, guilt-free indulgence for those mindful of their weight…

Italian Connection One such culinary chimera that originated from the post-World War II era is the Itameshi style of cuisine. This unique culinary hybrid is responsible for intertwining the rich traditions of Japanese and Italian cuisines, creating a distinctive and delectable fusion. The resultant dishes were as unique as they were delicious. Driven by curiosity…

Paneer, it is claimed, existed since Vedic times and there is evidence to indicate that it was known to the people of the Indus Valley civilization. According to Sonal Ved, author of the book – Whose Samosa is it anyway? – the roots of the word Paneer can be found in the Turkish word Peynir….

The unique business comes with its own challenges, especially transportation and the shelf-life of products sourced from the northern regions. Despite being aware of these risks, Karthik remained firm in his idea and refused to compromise on the quality. “It was quite challenging,” he admits, “especially when dealing with wholesale sellers who prefer bulk orders….

The juicy baby lobster chilli fry gives fresh Goan seafood a delightful nod. Try the local fish chonak in an unbeatable piquant curry; the yummy Marina pork curry is slow-cooked, and calamari-bellied with grilled, minced prawns. This is wholesome, robust food, flavour-driven and ingredient-proud. Chintamani chicken parades as a Chennai classic, with its searing flavours…

KOCHI: I was midway into a hearty Korean meal the first time someone mentioned ‘Choco Brown’. Specifically, their doughnuts. After the near-overwhelming culinary journey of the exotic, I yearned to embrace the somewhat familiar. However, my idea of a doughnut as a rounding-off dessert was without sheen after some lacklustre experiences in the past. What…

Chicken Tikka Masala has long displaced traditional Fish and Chips as the national food of Britain. Similarly, if a referendum was conducted today about what is the new national food of India there will be a keen contest between Biryani and Chow Mein in which the former may win by a whisker. However, the scale…

Ever wondered how artificial intelligence could become your creative collaborator? Dive into the world of DALL-E 3, an AI art generator that’s ready to bring your imaginative prompts to life. Whether you’re a seasoned creator or just starting, discover tips and tricks aimed to refine your artistic prompts for optimal results. 1. Harness the Power…

Sadhu reveals another culinary secret: “Use your ears”. As moisture evaporates, the sizzling sound diminishes, indicating rapid browning. Once the desired colour is achieved, swiftly halt the cooking by adding a cool splash like lemon juice, dipping the pan’s bottom in cold water, or transferring the butter to a suitable container. With practice, improvisation becomes…

Legumes in a way have been an important part of agriculture for centuries. These small beings even became as integral as grains, a commodity which is considered to be a staple. As per records, evidence of the cultivation of lentils has been discovered in the Egyptian pyramids. Interestingly, the royal Egyptian tombs contained lentils,–this could…

CHENNAI: Fermented foods have been an important component of the human diet from time immemorial. It contains a high number of probiotics that have been associated with a wide range of health benefits, including improved digestion and immunity. Fermented food is generally defined as an edible product produced from raw or cooked substances that are…

The Cake World’s signature products are the rich plum cake and customised designs of wedding cakes. They manufacture all bakery and confectionery products mainly a variety of pound cakes, Velvet cakes, cookies, donuts, muffins, tea cakes, and authentic cheese and mousse cakes. They craft their products with passion and vibrancy of the highest quality while…

Revolutions are born from the need of the moment. Such is the story of Panchal Dairy, named after the Panchal Rabari pastoral community of Gujarat, which rears the indigenous Panchali sheep. Headed by 25-year-olds Arpan Kalotra and Bhimsinhbhai Ghanghal this artisan cheese-making facility in the village of Sayla, 136 km from Ahmedabad, is slowly making…

CHENNAI: As Vinayakar Chaturthi is just around the corner, move over from your usual sweet and savoury kozhukattais, and indulge in these sumptuous alternative recipes. Home chefs offer a unique list of these wrapped wonders this festive season. Mango ModakBy Indira NarayanIngredientsCashew-nut powder: 1 cupMango pulp: 1/2 a cupMilk powder: 1/2 a cupPowdered sugar: 2…

CHENNAI: For most of us, celebrations are synonymous with cutting cakes. The often round creations, richly spongy with fruits or cream, iced and decorated with different layers have unquestionably occupied our minds for a long time. Cracking the code of introducing variations within cakes, even linking ice-cream flavours with cakes for more than three decades…

CHENNAI: Chettinad cuisine, one of the most renowned cuisines of Tamil Nadu, is linked to a community called Nattukottai Chettiar (Nagarathar) from the Chettinad (Sivagangai) region. History tells us that Nagarathars who initially lived around the modern-day Poompuhar relocated inland to the hot, dry and arid Sivagangai region due to natural calamities. The Chettiars didn’t…

ChhattisgarhThe kai or chapra chutney, made by crushing red weaver ants, is a staple among the tribal community of Chhattisgarh. In the Mayurbhanj region, these ants are found in abundance. They are collected, dried, and ground into a mix, blending ingredients like tomatoes, coriander, garlic, ginger, chilli, salt and a touch of sugar. The chutney,…

Nikhil Bhatia, chef-in-charge of Edesia, says, “Granita is basically frozen fruits. Fruits are cut into pieces, frozen overnight, and then the ice shavings are collected in a cup to make granita.” While the name sounds unfamiliar, the dessert is prepared by chuski makers from around India, in the much familiar chuski machines.

Butter Chicken has been in the news ever since sections of Indian and foreign media reported a legal spat between two claimants of its invention. Many food historians and butter chicken aficionados waded into the troubled curry, some smelling a gravy train in the event of the court calling for witnesses or expert opinion. But…

World history was made by spices. The clamour for these now-uniquitous ingredients in Europe led to the quest for the elusive sea passage to the Indies, with everybody from the Portuguese to the Venetians throwing their hats into the ring to find a way to get their hands on the precious pepper, cloves, cinnamon and…

Cracking the code to Goa’s pulsating food and beverage space is no mean feat. A few years ago, entrepreneurs Karrtik Dhingra, siblings Tarun and Bipin Sibal, and Shyaam Khurana broke the convention with Titlie Goa, a popular beachfront culinary bar synonymous with collaborative cuisine and craft cocktails. The same team is now back with a…

George Bernard Shaw had said with his typical Irish sense of humour: “There is no love more sincere than the love of food.” It certainly was the case for the original Gurgaon Foodie, founder and marketing professional, Aalok Wadhwa. Soon, he was joined by former banker Shefali Saxena and marketing professional Shivendu Mittal, and the group,…

On the outskirts of Ahmedabad is a 35,000 sq ft factory that since last year has been open to visitors. But 2023, is an extra special year for the 250- odd member team of The Baker’s Dozen. “We celebrate a decade this year,” says founder Aditi Handa who set up the operation with her husband…

HYDERABAD: The City of Pearls, known for its rich history, culture, and of course, its delectable cuisine, has welcomed a new culinary gem to its gastronomic scene. Dum Maaro Dum, the latest multicuisine restaurant, located in the bustling Gachibowli neighbourhood, offers a culinary journey that transcends borders. The menu at Dum Maaro Dum is a…

The tea blends encompass a wide spectrum, including oolong tea, white tea, and green tea, infused with an array of herbs such as tulsi, lavender, hibiscus, flowers, and spices. As the name suggests, most of their teas do not contain milk. Alongside their authentic teas, you’ll find a wide range of other options like iced…

Vegetarian HaleemGaurang’s Kitchen’s Vegetarian Haleem is a revelation, particularly during the sacred month of Ramadan. Traditionally, haleem is a dish celebrated by meat enthusiasts, leaving vegetarians curious about the fuss. Chef Meet Shah, however, cracked the code and unveiled a vegetarian version that not only stands toe-to-toe with its meaty counterpart but also has a…

KOCHI: The humble dish kanji has always been a global dish. In England, it is porridge made of oats and in China, it is called congee, or more accurately zhou in Mandarin and juk in Cantonese. Russians have kasha made of buckwheat. And Italians consume polenta made of cornmeal. The kanji has adapted to various…

HYDERABAD: The rich tapestry of global cuisine often faces dilution in the fast-paced demands of modern life. However, a dynamic mother and daughter duo from Hyderabad, India have embarked on a flavourful journey to the United States with their innovative start-up, Podi Life. Alaknanda and her mother, Vasavi, are on a mission to introduce the authentic…

A cuisine apart As her career as an author soared, Kumar was approached by renowned hotels and restaurants to teach their chefs. Kumar points out that there are two streams of this cuisine. One came about during the time of the British Raj and the other was innovated by bawarchis. “We embrace the European rolls…

Bringing the best of these two worlds is the ongoing food fest, ‘The Great Indian Odyssey’ at Avenue Regent on MG Road, Kochi. Upon entering the space, staff, donning multi-coloured pagaris (turban), welcomes one to the buffet, arranged neatly on one side. Executive sous chef Biju K K is visibly excited to have introduced the…

Food is elemental; it is the nourishing essence of life. Yet, its significance extends far beyond mere sustenance. As we marked World Food Day on Monday, Vaishali Vijaykumar brings five inspiring stories of individuals whose lives have been profoundly transformed by the power of food. Food as an identity Recently, at a friend’s mehendi ceremony,…

In the bustling pace of today’s digital world, where the Internet reigns as our all-encompassing resource, there’s a treasure often overlooked — humble handwritten recipes and comforting cookbooks, lovingly preserved within the four walls of our homes. When we immerse ourselves in the measurements and ingredients in these pages, we are surrounded by the culinary…

With roads being closed during winters and the supply of fresh vegetables cut off, it becomes imperative for residents of the state to sun-dry vegetables and store them for use during the cold months. On window sills and terraces, one can spot small piles of brinjals, cherry tomatoes, gourds and turnips being sun-dried. Once soaked…

In High Spirits For a long time, India was unfairly judged for producing spirits that used molasses,” says Siddhartha Sharma, founder of Piccadily Distilleries, best-known for producing the Indian Single Malt Whisky, Indri. In 2010, the distillery was launched with the aim of changing this perception. New domestic spirits in a premium category were introduced…

Stirring up a slurpy storm, the humble wheat noodle is driving the great ramen revolution in India. No longer limited to its traditional Chinese roots—a dish crafted with kansui, an alkaline substance—these noodles, soaked in a simmering broth of vegetables or meat, with an array of toppings, have transcended boundaries. Its widespread availability and adaptability are…

HYDERABAD: Deciding to embrace a vegan lifestyle is a personal choice driven by various reasons. For some, it’s about a commitment to making mindful choices; for others, it’s a means to achieve specific health goals or to support broader environmental and social objectives. While a vegan diet offers numerous benefits, it’s essential to remember that it’s…

Did you know that pea pods, which we so often discard, make for excellent soups and crispy fritters? Or, that the roots and stalks of coriander also work wonders in a herb-y pesto, with roasted leftover bread fashioned as chips? This is also the perfect season to use fruit peels to jazz up a cocktail…

How the hidden costs of agrifood systems affect us. (Photo | www.fao.org) Food “The future of our agrifood systems and, indeed, of our planet hinges on our willingness to acknowledge these true costs and understand how we all contribute to them,” the FAO said.

Why Noida? I wasn’t interested in Mumbai because everyone else was, and I didn’t want a restaurant for the sake of it,” is the opening gambit of Bollywood actor Sunny Leone as she sits before me in a pink dress over a white shirt at Chica Loca, her first restaurant in India. “Opening a restaurant…

CHENNAI: Deepavali, the time when the light illuminates the nooks and crannies of the city, turning even the darkest corners into festive moods, is brewing in full force. Known as the Festival of Lights, this is a season where a flurry of activities, emotions, and delicacies, gets on board, especially in the vibrant metropolis of…

We also tried the Nadru Yakhni; the lotus stem is a Kashmiri food staple. Kalari, a Dogra cheese that is used to make Kaladi Kulcha, among other dishes, is another must-try. It is a popular snack in Jammu.Bhatia also drew our attention to some beautiful ingredients like quince, dandelion, cockscomb flowers, local shallots, lotus stem,…

It is likely that the produce you see in the market will be on your plate at one of the many eateries in town. In the bright and cheerful A Noiesa restaurant, try delicacies like pimientos de padrón (small peppers blistered in oil with a sprinkle of sea salt) and empanada (savoury pie stuffed with…

BENGALURU: Whether you like eating a steaming bowl of ramen on a cold day or just enjoy looking at beautifully designed and constructed sushi from your favourite Japanese anime, food is definitely one of the most wholesome experiences in Japanese culture. The Japan Food Fest 2023 organised by the Consulate General of Japan in Bengaluru…

As an ode to the city, kickstart your culinary explorations with hi-tech Russian cuisine at the two-Michelin star Twins Garden. Located high above Moscow’s rooftops, with a breathtaking view of the city, the handsome eatery’s accolades are a testament to its constant innovation. Think highly Gram-worthy food and wine, all smoke and sizzle. Founded in 2017…

CHENNAI : As the chilly winds of December blow into town with the promise of a prosperous new year, the scent of sugary treats and goodies baking in ovens wafts from bustling kitchens worldwide. After all, no Christmas celebration is complete without the fruity delight of a plum cake topped with white frosting. As seen…

The supra is a medium of culinary storytelling split into three distinct chapters, where following the cold food that whets the palate and eases it into a calm, the big guns are brought out in course two. You name it, and they have it—stewed, roasted, or rolled into dumplings. There’s the beef chashushuli and the…

It is said that to truly appreciate the beauty of Kashmir, one must visit it during the chillaikalan. Never mind that these six weeks—that begin from December 20 and last till January-end—are also the harshest days of winter. A 40-day period when people all over the valley sport the thick, unisex woolen embroidered tunic called…

BENGALURU:  As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the launch of swanky restaurants, the surge of the millet revolution, the adoption of plant-based menus, the thriving microbrewery scene, the flourishing of craft beverages, and…

I wake up every morning excitedly and make my way to the kitchen to brew a cup of tea, and alongside, check out what vegetables sit in the box in the refrigerator. This, in turn, gives the inclination of what paratha they be turned into. The good ol’ aloo paratha is usually given a break…

Hygiene was never an issue. Our houses are spick-and-span, but we dump all our waste on the streets. We cook with our hands, serve with our hands, and eat with our hands. The sweat, dust and smoke in our street food adds its own taste. Long before Ikea arrived, street vendors had invented a modular,…

Express News Service A very happy New Year to you, dear readers! It’ll soon be a year since I restarted Delectable Delhi—here to speak about all things Delhi, in food. Over months, I’ve brought to you poignant stories from Kashmir, introduced home chefs who make for some of this city’s best food secrets, and shared…

Express News Service BENGALURU:  As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the launch of swanky restaurants, the surge of the millet revolution, the adoption of plant-based menus, the thriving microbrewery scene, the flourishing of…

Express News Service The usher swiftly wraps a mundu (sarong) around the diners’ waists steering them into the cosy confines of a restaurant crafted from cedar wood and beach coral. Reminiscent of the charming homes that pepper the Maldives, the space teems with lush foliage, artwork on walls, gigantic terracotta urns and antique wooden tables…

Express News Service Amid a quaint but poignant walk around the old town, a presenter of a city walk session quipped, “Look at this shop, they were the first to introduce khasta kachori in Purani Dilli.” We were walking by Jung Bahadur Kachori Wala, a hole-in-the-wall shop in the famed Paranthe Wali Gali in Chandni Chowk….

Express News Service Today, my Japanese friend took me for an Uyghur lunch. I am vegetarian this week and I was a little sceptical about what the options could be. I was delighted with the array of vegetable options. I happily tucked into string beans with crunchy garlic and tofu in dried chilly sauce on…

By Online Desk Tomatoes and Indian cuisine are almost inseparable. Rich in Vitamin A, C, B6, the humble vegetable (or, fruit. That debate is for another day) is packed with calcium, potassium, beta-carotene, folate and healthy antioxidants. But, a hearty meal including tomatoes can cost you dearly now as the prices have skyrocketed to over…

Express News Service Every morning at 7, a bustling corner at Banashankari Second Cross, Bengaluru, has eager locals vie for standing space, parking spots and even a square foot of shade. The arrival of Suman Bharadwaj and his truck, laden with steaming cauldrons of food at Brahmana Prasadam, a cosy eatery, signals the beginning of a frenzy. It’s a…

Express News Service If there are two idiosyncrasies that define the average Australian, those have to be the propensity to shorten almost every name and then add an ‘O’ as a suffix to it. So, a liquor shop is transformed into ‘Bottle-O’ and good old McDonald’s into ‘Macca’s’. This name-shortening quirk can be seen applied to…

Express News Service In East Delhi’s Swasthya Vihar, Anita Tikoo, a landscape architect who’s also uber-popular among India’s food community for her sourdough bread, grows local, seasonal produce of various kinds. From the terrace of her rather art deco home, she has successfully cultivated things that you may not spot everywhere in Delhi — such…

Express News Service The debate around maintaining the traditional style and form of a dish, pitted against the idea of ‘reinventing’ it with a modern, faux-Western philosophy is a battle that is mostly as pervasive as the perennial Delhi-Mumbai supremacy argument. Naturally, in such cases, there is no real right answer — in many cases,…

Express News Service The saying “some of the world’s greatest discoveries occur by accident” couldn’t be more apt for how burrata came to become one of Chef Vicky Ratnani’s favourite cheeses. Having run out of white butter to top his chicken makhani at one of his pop-up meals at a Delhi five-star hotel, the TV…

Express News Service A few weeks ago, we were treated to the creamiest, most flavoursome ‘Khauk Swe’— or, as we’d know it more commonly, Khao Suey. A humble Burmese noodle soup in its essence, chances are that it is among your all-time favourite comfort foods. The maker of this dish was a dear friend —…

Express News Service The ritzy stretch of Assagao in North Goa has, in recent times, become a hotbed of culinary activity. Chefs, mixologists and well-heeled residents of luxury villa owners populate the neighbourhood. The recent entrant to the scene is chef Amninder Sandhu, whose new outpost, Bawri, has just opened its uninhibited, green spaces to…

Express News Service A UFO craze is sweeping America. The Pentagon reports alien aircraft being chased by USAF pilots. There is a tabloid tattle about captured aliens being studied in secret government labs. But in Moses Lake, a small lakeside city in Washington state, space-time comes every August. Space burgers are the flavour of the…

Express News Service In her recent Instagram post, chef and cookbook author Anahita Dhondy finishes her Millet Monday segment with an easy-peasy egg and okra with barnyard millets (samvat ke chawal) recipe, and as always it looks healthily delicious. Dhondy discovered the “goodness grain” in 2018. In 2023, keeping up with the United Nations’ International…

Express News Service “Thank you for not wearing perfume today. The cologne interferes with the activity we will be doing now,” says Chaitanya Muppala, as he puts forward a tray with cacao (beans from which chocolate is made) nibs. “These are nature’s chocolate chips, crushed pieces of cacao bean that have gone through the fermenting,…

Express News Service Two young pastry chefs, one of them from the Whitecaps International School for Bakery of Bengaluru, have won the Junior Pastry Indian Cup 2023. Organized by Hammer Publishers’ Pvt Ltd, in association with the Institute of Home Economics, Delhi University, at the India Expo Centre and Mart, Greater Noida, in August, the…

Express News Service Sometime in mid-2020, home chef Roopali Mohanti took to WhatsApp to share with close friends a recipe a day, comprising dishes from across the country—phoolkopir malai curry (cauliflower curry in coconut cream) from Kolkata, Purani Dilli yakhni pulao (a rice dish) from Delhi, potato saagu (a non-spicy potato curry) from the Konkan,…

By Express News Service CHENNAI:  In 1998, The Cake World was established in Chennai by Chef Lawrence. He learned his skills of bakery and confectionery from Germany and China with various designs and varieties of cakes. Today The Cake World is a well-renowned exclusive retail cake shop with a reputation for its high-quality cakes. It…