Editors Pick

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.

In a post on X, Goenka broke down what he believes has made Benne, the popular dosa chain, such a runaway success.

Sharing the video, Mahindra revealed that his grandson is visiting and happens to be a dosa fanatic.

Startups in India now mill flour and press oils on demand, delivering fresh staples quickly to preserve nutrients and taste.

India's luxury dining is evolving rapidly, shifting from formal hotel settings to intimate, ingredient-led experiences.

Have you ever ordered a paneer dish at a restaurant, cafe or dhaba and wondered whether the paneer here is real or fake? We asked chefs and nutrition experts to share the ...