Editors Pick

Beyond the popular varieties like Alphonso, Dasheri, Langra, or Banganapalli, at the festival, visitors will get to buy dozens of rare mango varieties.

Chef Sanjeev Kapoor will soon be seen as a guest judge on the ongoing MasterChef Australia Season 18.

From a quiet Mumbai club to menus nationwide, this buttery, chilli-topped egg toast carries a surprising origin story tied to one man's daily order.

The white string inside a raw egg is called the 'chalaza'. It forms naturally as the egg develops and plays a very important role.

A chickpea paneer sandwich combines protein-rich chickpeas and soft paneer for a nutritious and filling meal.

This one-pot method saves time while allowing the chickpeas to absorb flavours from whole spices, tea leaves, onion, and tomato during cooking.

The recognition of Jolbhora Sandesh highlights not just the sweet itself, but the generations of artisans who have preserved the technique and tradition behind it.

Small mistakes like adding too much salt, skipping resting time, or leaving meat in an acidic marinade for too long can affect both taste and texture.

Maye Musk shared photos from Elon Musk's birthday celebration, featuring a custom rocket cake and a detailed moon base cake.

Chha Gosht is a traditional Himachali mutton curry known for its tangy curd gravy and smooth texture from roasted gram flour.

Learn how to make soft tandoori roti at home using a tawa and simple ingredients for a smoky, charred flavor without a tandoor.

Karnataka has emerged as India's leading coconut producer, powered by vast plantations, strong processing industries, and consistently high agricultural output.

Several studies suggest that garlic contains natural compounds that may improve the way the body uses insulin and manages glucose.

Chennai's deep cultural ties with what is now Andhra Pradesh have influenced it's culture as well as cuisine. It's why you will never run of out of authentic options for a fiery ...

These amazing overnight oats are proof that eating well doesn't have to be complicated.

Elite diners want more than just a menu; they want an unhurried, hyper-customized culinary theatrical performance tailored exactly to their palates and dietary lifestyles.

The secret behind its irresistible taste lies in the right dough, well-balanced spices, and proper frying technique.

There is no denying that regional Indian food is having its moment of glory.

Talking about modern eating habits, Sadhguru compared packaged food with fresh produce and questioned how fresh the food people consume really is.