Harnoor Channi-Tiwary , NDTV, February 27, 2016 10:56 IST
Exhausted from her recently finished book and a 10 part series for a new television channel, Maria just wants to take it easy now.
Shilpa Arora , February 26, 2016 17:21 IST
Shunned for several decades by orthodox practitioners as a high cholesterol food wrongly believed to cause coronary heart disease, the egg is making the comeback it deserves.
Anoothi Vishal , February 23, 2016 14:33 IST
They are not as trendy as sweet potato or cassava, but yams have a fascinating part to play in Indian culinary stories.
Meher Mirza , February 22, 2016 12:53 IST
Learn how to make Jalfrezi, the fiery anglo-Indian curry, the curry that has insinuated itself into the hearts of the English and features in almost every Indian restaurant menu in London.
Shivangana Vasudeva , NDTV, February 21, 2016 16:53 IST
You need to learn how to identify these compounds on the food packaging to consider your well-being.
Kriti Malik , NDTV, February 21, 2016 10:41 IST
Chef and author Christine Manfield explores the streets of India & Bhutan to discover hidden food gems that are worth the wait.
Kalyan Karmakar , February 21, 2016 10:30 IST
Amritsar Kulchas are famous for their unique way of preparation. There's lot to learn about it than meets the eye. Here are some of the best places to relish them -
Shilpa Arora , February 19, 2016 10:34 IST
Salt is essential for life, you cant live without it. Unfortunately, most of us don't realise the difference for what passes as 'regular salt' and natural sea salt.
Plavaneeta Borah , NDTV, February 18, 2016 13:03 IST
Tete-a-tete with Chef Kainaz Messman, of Mumbai's Theobroma fame, which is synonymous with the most decadent chocolate brownies ever made.
Chelsea Harvey , The Washington Post, February 17, 2016 14:56 IST
With the world's population expected to exceed 9 billion people by the year 2050, producing enough food for everyone is a top concern for global policymakers.
Shivangana Vasudeva , NDTV, February 17, 2016 12:44 IST
Use this guide to decide whether the food product is worthy of a spot in your kitchen cabinet or is simply putting up a front.
Sparshita Saxena , NDTV, February 16, 2016 18:15 IST
In the age of 3D printed food, all that we take for granted now will be soon deemed luxurious.
Mandy Aftel was well on her way to becoming America's most highly regarded natural perfumer when she started using essential oils in cooking.
Priyadarshini Nandy , February 16, 2016 14:17 IST
As far as the story goes, which is pretty much common knowledge, Nizams at Hoggs Street (near New Market) is credited to have come up with the idea of the Kathi Roll ...
Aashna Ahuja , NDTV, February 16, 2016 14:00 IST
How to make an omelette in a mug Yes, were serious! You can finally kick your morning cereal habit to the curb, escape your weekly rut and start your day with a ...
Shivangana Vasudeva , NDTV, February 16, 2016 12:02 IST
This ancient cuisine is a blend of many cultures but with a compelling identity of its own. It is refined, beautiful and full of rituals.
March is Women's History Month and National Nutrition Month, an apt time to reflect on Helen Atwater's contributions to women's experiences in higher education, scientific research, and government work - perhaps while ...
Harnoor Channi-Tiwary , NDTV, February 15, 2016 12:36 IST
In conversation with New York's Chef Floyd Cardoz on moving back to India, his favourite dish at The Bombay Canteen and more.
Hoihnu Hauzel , February 15, 2016 11:20 IST
What's common between momo and thukpa is their arduous journey from the mountainous Tibet, whereon they travelled widely and influenced other cultures to embrace them along the way.
Anoothi Vishal , February 15, 2016 10:36 IST
In Lucknow, in the late 1980s-1990s, where I grew up, there was nothing like "papdi chaat".