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When I was heading abroad to study, I consulted many people for tips on how to survive there. The advice I received was certainly helpful, but nothing can prepare you for all the challenges you will f...
"Even today, whenever there's a tweet from my account in incorrect English, it is probably mine."
Masala chai to the rescue.
Hyderabadi, Lucknow or Kolkata?
The 29-year-old's grandparents were originally from Srinagar.
She has over 2.5 lakh followers on YouTube.
Two Indian Michelin-star chefs weigh in.
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Yeah, we are feeling hungry too.
The Bombay Canteen
Did you know that Kapoor wasn't the first choice for Khana Khazana?
Hint: It shares its name with that of a major politician.
Guess how Bengali children were fed fish?
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A travesty or brilliantly original?
Diabetic Food Trail
The post-demonetisation trends might surprise you.
Pratap Chahal/ Instagram
How to have your cake and eat it too.
Grilled gulab jamuns and lauki ka belan... need we say more?
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Meat-eating in India carries a stigma, one which is strong enough for people to rebuff marriage alliances, landlords to refuse tenants, hotels to reject guests, and – depending on the meat one eats –mobs to lynch. An old moral view that plant-sourced foods are pure and foster peace, whereas meat is dark and fuels depravity, gives the stigma its teeth. Here are four reasons to defy this stigma and its morality, and to unabashedly endorse non-vegetarianism in the country.
While exploring the colourful past of papads and the role they played in Indian history, Vikram Doctor spoke to author Saaz Aggarwal who in her book Sindh: Stories From A Vanished Homeland talks about how after partition, the Sindhi community found purpose in preparing papads.
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We caught up with some of our favourite mommy-cooks to put this list together. We can all agree that all mums have the uncanny ability to fix almost anything - from high-school science projects to broken hearts and failed chicken curries. So we asked Mum to share one ingredient from her cuisine, with the power to transform a dish, either in flavour or nutritional value. And what we have here is absolute gold!
Courtesy Indian Accent Rohit Chawla
The right chutney can make or break a dish. Seriously, any dish, not just samosas or tikkis (you haven’t lived till you’ve eaten cheese toast with chilli chutney). While most people restrict themselve...
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Restauranteur Rohit Khattar’s Indian Accent has been winning accolades since its launch at The Manor in New Delhi for its sophisticated and delectable fusion of classic Indian flavours with global ing...
If you’re a desi who likes their meals to be, well, cheesy, these puns will give you some food for thought or, at the very least, some inspiration on what to eat for dinner tonight. We don't recommen...
Just when we thought we knew everything about biryani, Pinterest proved us wrong. While the usual mutton and chicken varieties have been thrown into the mix (because, let's face it, we couldn't do th...
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Rumours of leakage and trouble with permissions have shut down the Real Poseidon, Ahmedabad’s first underwater restaurant. According to reports, the Ahmedabad Municipal Corporation (AMC) has officiall...
High-calorie foods that may not be ideal when healthy may be exactly what the doctor ordered when one is undergoing cancer therapy. In this scenario snacking can provide those extra calories required to rebuild the body, prevent weight loss and increase energy levels. Indian cuisine can come to your rescue as it incorporates tasty snacking options that can be used to supplement the main meals of the day.
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People looking for new eating experiences in Ahmedabad can head straight to the city's first 'underwater restaurant'. Called The Real Poseidon, the restaurant has been built 20 feet below ground level...
What would be India's national dish? More importantly, can a country like ours, with its sundry eating habits, even have a dish that would represent all? Most of us would think that it's a tough ask. But, if you study our varied cuisines closely, you will find that there is one preparation that unites all our diverse food cultures. And this is Khichdi.