Editors Pick

As Saif Ali Khan attempted to shape the dough, he ended up with uneven forms rather than perfect circles, resulting in a light-hearted and fun moment in the cookhouse.

"This happened just two days ago. It was my son's birthday," Tukaram Mundhe shared, recounting an interesting anecdote that highlights the impact of recent food safety inspections.

For any foodie, the best way to enjoy Independence Day is to celebrate the diversity of Indian cuisine and have foods from different states.

Diljit Dosanjh’s latest Instagram Stories gave fans a peek at his cook preparing an Indian meal.

As India marks 80 years of Independence, here's a look at some of the country's oldest restaurants and cafes that continue to welcome diners.

Grown in Assam, this traditional rice is softened simply by soaking it in water and is traditionally eaten with curd, jaggery and other accompaniments.

It looks like paneer, cooks like paneer, but it's not really paneer.

Known by several names, including dal pithi, dal pithori and dal ki dulhan, this preparation is a much-loved part of Mithila cuisine.

Most packaged foods carry nutritional information, but it is often printed in small text on the back that many shoppers rarely stop to read.

"The meals supplied at shooting locations are often stale, poorly cooked, nutritionally inadequate and prepared in unhygienic conditions," the film body wrote in its letter to the Maharashtra Food Safety Commissioner.

The story highlights how Dali used his reputation to transform payment cheques into sought-after collectibles at restaurants.

This melt-in-the-mouth delicacy has a fascinating backstory, and it may have been born from a happy kitchen accident.

"It's just never a dull day in hospitality," The Grammar Room's Chief Business Officer wrote on Instagram in response to rumours of the cafe shutting down.

Getting a cashew from its shell to your snack bowl takes far more time, care and processing than most people realise.

At around 16 years of age, Sathish Kumar T. chose to leave school and focus on rebuilding the family's livelihood.

"As a state food safety commissioner, I have to ensure that every person who is eating food gets safe food," Tukaram Mundhe told NDTV.

The dish Chicken 65 originated in 1965 at Chennai's Buhari Hotel with a simple recipe.

When in Delhi, Edwin Tong made sure not to leave without sampling his favourite Indian breakfast.

Many people have described Tukaram Mundhe as a "real-life Singham" for his strict anti-corruption stance and uncompromising approach to governance.