Editors Pick

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.

Fresh corn adds a natural sweetness and a farm-fresh flavour that makes the snack even better.

From ice baths to older eggs, small tweaks proved to make a big difference in peeling success.

Garlic Tawa Fry Baingan stands out for its smoky flavour, lightly crisp edges, and rich taste, all without using complicated ingredients.

The sandwich is packed with protein from paneer and cashews, while the tomato filling adds a tangy and flavourful touch.

Located at The Leela Palace in Chanakyapuri, The Qube is known for its elegant glasshouse-style setting and its wide range of global cuisines.

What you eat and when you eat it matters because yoga involves twists, bends, balances, and even inversions that put pressure on your stomach.

After serving on the jury of the NDTV Food Awards 2026, a South Indian food chronicler wonders if a country as diverse as ours can evaluate culinary excellence through a single lens.

While the world of dining has constantly evolved, the restaurant has remained remarkably consistent, serving many of the dishes that made it famous.