Editors Pick

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.

Importer EC-Links Pte Ltd, Singapore, confirmed the fruit arrived in excellent condition, citing sweetness, uniform ripening, good shelf life and phytosanitary compliance.

Kneading dough with milk instead of water enhances texture, taste, and appearance of breads and flatbreads by adding richness and softness.

In India, "mutton" almost always means goat - but globally, it tells a very different story shaped by history, culture, and language.

In a recent post on X, FSSAI shared that reheating food the right way is just as important as cooking it properly in the first place.

Users of fake food delivery apps can browse restaurants, customise orders, enter their address, choose a payment method and even track a delivery rider on a map. Yet, no food exists.

Storing chocolate the right way can keep it smooth, flavourful, and free from unwanted white patches for longer.

The actor advocates chewing food thoroughly before swallowing, often summarised by the phrase, "Drink your food and chew your water."

For food lovers, exploring these GI-tagged treasures is one of the best ways to understand the Madhya Pradesh's rich culinary heritage.

An unlikely mix of Swiss tradition and Indian inspiration turned this Zurich spot into a vegetarian pioneer.

The movie's flashback scenes are set in Sargodha, a city that today lies in Punjab, Pakistan.

Guru Purnima is observed on the full moon day (Purnima) of the Ashadha month, which usually falls between June and July.

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.