Editors Pick

What's fascinating about crab cooking across India is how a single ingredient gets translated so differently by each coastline. The sweet, briny meat of a crab is the constant.

Many times, shoppers are unable to tell the difference between a natural and a treated watermelon. Attracted by its bright red colour, people often end up buying an adulterated fruit.

Mango season means chaos, and every Indian home has its own types of desi mango eaters. Read on to find out which one you are!

Masaba Gupta shares a breakfast moment before her morning flight with Neena Gupta

A lighter take on a classic favourite, this is how you can enjoy samosas mindfully without derailing your weightloss goals.

"There were years of humiliation I rarely speak about. Moments that nearly broke me," Chef Vikas Khanna reflects on his culinary journey over the years.

The food court will cater to a wide range of passengers while “ensuring sustainable revenue generation”

Both green tea and black coffee are linked with better digestion and weight management. But which one supports gut health and metabolism more effectively?

While assembling the ice cream components, Rishi Sunak expresses his doubts, saying, "I mean, the fruitcake I can see working, but the cheese..."

Mumbai welcomes diverse new dining spots in April 2026, from grill cafes and rooftop bars to Italian, Sri Lankan, and dessert-focused venues.

Maida, or all-purpose flour, is a staple in most kitchens, but is it the healthiest option?

This South Indian-style coconut chicken curry is an aromatic, creamy, and mildly tangy dish made using curry leaves, mustard seeds, and fresh coconut milk.

With centuries-old breweries, iconic beer halls and the world's largest beer festival, Munich has shaped global beer culture like no other city.

After 30 days, drinking coconut water daily is less about visible transformation and more about feeling quietly refreshed and balanced.

The restaurant in Singapore featuring a six-course meal is sparking curiosity among foodies on social media.

Available for just a few fleeting summer weeks, Urrak is Goa's most elusive drink - light, local and deeply tied to the rhythm of the cashew harvest.

There's pure joy in tossing two unlikely foods together, like midnight kitchen experiments when ketchup runs dry, and watching taste buds light up with "that's incredible!" brains. Outrageous pairings often prove wildly ...

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Gochujang is a traditional Korean fermented chilli paste made using red chilli powder, glutinous rice, fermented soybean powder and salt.