The lanes around Jama Masjid in Delhi are packed each evening, with people breaking their daily fasts with delicious iftar delicacies like biryani, seekh kebabs and the sinfully-rich shahi tukda. No matter where in India you go, Eid food is superlative.
In Hyderabad, haleem started out as a nutritious dish for soldiers in the cantonment area near Charminar and was popularised by Sultan Saif Nawaz Jung, a nobleman in the Nizami court. It was only much later that it became a popular Ramzan dish. Suffused with ...
There's something vividly satisfying about taking a bite of the moist meat, the salty cheese, the soft white bun, and the crisp-as-a-wafer lettuce leaf of a burger. Here's how to make the perfect one at home!
Mumbaikars cannot seem to get enough of Goan food. Consequently, the last year or so has seen a spurt of brand new Goan restaurants dotting the city
An orange can adapt itself to many styles of cooking, a squeeze of orange livens up stews, grills and gravies.
In Greece, yogurt was traditionally made from sheep's milk with a thick skin on the top, and it made for an important part of their daily diet. Here are Greek yogurt recipes to make at home.
Maca powder is flying off the shelves of health stores and supermarkets. Here are the maca benefits and different maca recipes.
Dahi is good for health and is also cooling, an excellent probiotic that helps with digestion and provides calcium. Here are some dahi based drinks that you can make at home easily and beat the heat.
There's nothing quite as delicious as a plate of smoked salmon. It adds volumes of flavour to any dish it is added to. Heres How You Can Make Tender Smoked Salmon At Home.
These broccoli salads are perfect for a summer's day when you don't want to spend hours broiling over the stove
Did you know that coffee was most likely first eaten? Jeff Koehler maps the history of the beans in 'Where the Wild Coffee Grows: the Untold Story of Coffee from the Cloud Forests of Ethiopia to your Cup'.
The day I told my friends I was travelling to Ethiopia is the day I learned that Ethiopian food is The Next Big Thing.
The star of any Christmas meal in the US and the UK is the roast-turkey, goose, ham, lamb, even chicken. But back here in Mumbai, cooking for a family with varied dietary preferences, I stick to poultry, and I always make it all from scratch.
Christmas isn't Christmas without sweets. The Indian Christian community has taken this deeply to heart, and come December, it whips up a smorgasbord of sugary delights
You'll have a giant, alcohol-soaked Christmas cake reposing in your kitchen. These traditions are old, comforting, well-worn. But they aren't the only ones - each country has its own set of traditional foods that are brought out in December.
One of the great other pleasures of winter is the food; a time to feast, a time to yield to heavier, richer flavours and ingredients.
The bottle masala is born of many spices, all sun-dried, roasted, pounded and bottled together. How many spices? The estimate varies depending on who you ask; it goes anywhere from 25 to 30 to 60 ingredients
Often, my kind Gujarati neighbours send over a bowl, or I might pootle across to Soam restaurant, or trudge to Bhuleshwar's Hiralal Kashidas Bhajiawala, who supplies perhaps the best farsan I've tasted out of Gujarat.
It is a truth universally acknowledged that almost every culture in the world has its own variations of egg. This is certainly true of India, with an almost unsurpassed variety of egg recipes bhurjee, the inimitable Eggs Kejriwal, masala omelette, and the vast range ...
Winter wouldn't be winter without the profusion of berries that swell my shopping bag, every time I return from a visit to my fruit vendor. Nothing appeals to me quite like a plate of scarlet- tinged strawberries at breakfast.
Meher Mirza is a Mumbai-based independent writer and editor, with a focus on food and travel. Formerly the Chief Copy and Features Editor at BBC Good Food India and editor at Incredible India magazine, her work has appeared in a host of national and international magazines and newspapers, including the Times of India, Mumbai Mirror, DNA, The Hindu and Mint Lounge. She has two MA degrees in English literature, including a postgraduate degree in Contemporary Approaches to English Studies from Goldsmiths, University of London. It's pretty clear that she's got a yen for academia but also loves animals, anything Japanese, comics, technology and death metal. In another life, she might have been a marine biologist studying weird and wonderful deep sea creatures.