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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.
Facebook/ Shah Anupama
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!
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...