Editors Pick

As India honours another year of Padma recipients, these culinary icons continue to be brilliant examples of the power of love for food.

During an appearance on Vir Sanghvi's podcast, chef Sanjeev Kapoor shared a little-known story from his career that has now sparked a discussion online.

Slightly old curd is key to making traditional kadhi, providing the signature sourness that fresh curd lacks.

The refreshing concoction combines fresh jamun puree with yuzu lemon, kewra and black salt. It is finished with a chilli masala rim.

Starting your day with a nutritious low calorie breakfast boosts energy and supports weight management.

A few small tweaks can quietly make your everyday rajma healthier without changing the way it tastes or feels.

Fresh corn adds a natural sweetness and a farm-fresh flavour that makes the snack even better.

From ice baths to older eggs, small tweaks proved to make a big difference in peeling success.

Garlic Tawa Fry Baingan stands out for its smoky flavour, lightly crisp edges, and rich taste, all without using complicated ingredients.

The sandwich is packed with protein from paneer and cashews, while the tomato filling adds a tangy and flavourful touch.

Located at The Leela Palace in Chanakyapuri, The Qube is known for its elegant glasshouse-style setting and its wide range of global cuisines.

What you eat and when you eat it matters because yoga involves twists, bends, balances, and even inversions that put pressure on your stomach.

After serving on the jury of the NDTV Food Awards 2026, a South Indian food chronicler wonders if a country as diverse as ours can evaluate culinary excellence through a single lens.

While the world of dining has constantly evolved, the restaurant has remained remarkably consistent, serving many of the dishes that made it famous.

Bhumi embraces the simplicity of satvik meals and mindful eating at the Art of Living Ashram in Bengaluru.

"Long before food became a social media aesthetic, NDTV was already in the thick of it. Building not just a media legacy, but a movement."

The secret lies in a few simple techniques, from preparing the dough correctly to frying at the right temperature.

Rocky Mohan summed it up perfectly on stage. Praising the restaurant, he said, "All I can say about Chor Bizarre is that it is very bizarre and fantastically well done," before ending ...

Refrigerate milk immediately after purchase and store it on an inner shelf to maintain stable temperature and freshness.