Editors Pick
What Is Front-Of-Pack Warning Label That Prompted A Supreme Court Ultimatum To The Centre
Most packaged foods carry nutritional information, but it is often printed in small text on the back that many shoppers rarely stop to read.
Bollywood Crew Served Stale Food? Film Body Asks Tukaram Mundhe For Surprise Raids On Sets
"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.
Harsh Goenka Shares How Salvador Dali Used Art To Avoid Paying Restaurant Bills
The story highlights how Dali used his reputation to transform payment cheques into sought-after collectibles at restaurants.
The Real Reason Behind Mysore Pak's Name
This melt-in-the-mouth delicacy has a fascinating backstory, and it may have been born from a happy kitchen accident.
Are Khan Market Cafes Shutting Down? Restaurateurs Respond To Viral JCB Demolition Video
"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.
The Real Reason Cashews Come With A Premium Price Tag
Getting a cashew from its shell to your snack bowl takes far more time, care and processing than most people realise.
How A 16-Year-Old School Dropout Turned Paneer Into Rs 10,000 Crore Milky Mist Brand
At around 16 years of age, Sathish Kumar T. chose to leave school and focus on rebuilding the family's livelihood.
'Chalta Hai' Attitude Won't Be Tolerated: Tukaram Mundhe To NDTV
"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 Mystery Behind Chicken 65: How Did The Famous Dish Get Its Name?
The dish Chicken 65 originated in 1965 at Chennai's Buhari Hotel with a simple recipe.
Singapore Law Minister Calls Poori And Chai Combo In Delhi A 'Near-Perfect Breakfast'
When in Delhi, Edwin Tong made sure not to leave without sampling his favourite Indian breakfast.
Why Tukaram Mundhe Never Backs Down. Maharashtra Food Regulator Chief Shares How He Stays Fearless
Many people have described Tukaram Mundhe as a "real-life Singham" for his strict anti-corruption stance and uncompromising approach to governance.
From 12-Seater To Rs 350 Crore, Harsh Goenka Explains How Benne Dosa Became A Hit
In a post on X, Goenka broke down what he believes has made Benne, the popular dosa chain, such a runaway success.
Anand Mahindra Is Tempted To Travel For This 'Bahubali Dosa'. See Location
Sharing the video, Mahindra revealed that his grandson is visiting and happens to be a dosa fanatic.
India's Next Food Revolution Isn't Organic, It's Fresh
Startups in India now mill flour and press oils on demand, delivering fresh staples quickly to preserve nutrients and taste.
The Quiet Death Of The White Tablecloth, And What Comes After
India's luxury dining is evolving rapidly, shifting from formal hotel settings to intimate, ingredient-led experiences.
Is Your Restaurant Serving Fake Paneer? Chefs And Restaurants Reveal Signs To Spot
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 ...
Stealing Chefs Or Betting On Young Talent? How Restaurateur Zorawar Kalra Built His Empire
Zorawar Kalra opens up about recruiting chefs Himanshu Saini and Saurabh Udinia from Indian Accent and explains why he never viewed the move as "stealing".
10 New Restaurants In Mumbai, Bengaluru, And More Cities To Try This Month
2026 brings new restaurants offering diverse cuisines across Mumbai, Bengaluru, Kolkata, and Hyderabad.
What Is It Like To Cook For The Kardashians? Private Chef Reveals Their Diet, Cheat Meals And More
Kardashians' private chef says people are surprised to see a tattooed Filipina in charge of the kitchen.
