Food & Drinks

Delhi NCR's Bengali food scene is genuinely better than it gets credit for. Between the decades-old institutions in CR Park and the newly opened, here is a real range, both in price ...

Curious about cactus fruit but scared of the spikes? Learn how to cut, peel and eat this unique fruit safely at home with simple steps.

Vishu Sadhya is typically served on a banana leaf and features a mix of dishes with all four types of tastes - sweet, salty, sour and bitter.

Prized for aroma rather than heat, this spice stands apart in the culinary world for being delicate and versatile.

Discover what skyr, the traditional Icelandic dairy product, really is, why it's technically a cheese and not yoghurt.

Discover the heartwarming journey of Prabhavati Bhagwati, a 98-year-old from Ahmedabad building "Nani's Nashta."

Bela Pana is a refreshing sweet concoction made from wood apple pulp, yoghurt, milk, grated coconut and jaggery

You can create a complete meal by pairing these tasty pulao recipes with chutney, raita, pickles, and papad. These dishes can be ready in just 20 minutes.

Chef Javier Rodríguez of El Papagayo, Córdoba, presented a seven-course Latin American tasting menu in New Delhi, showcasing his globally acclaimed culinary style.

Rice cultivation began over nine thousand years ago in China and gradually spread worldwide, becoming a staple in diverse cuisines and cultures.

From comforting stews to delicate desserts, these six classic French dishes highlight the simplicity, technique and timeless flavours that define the cuisine.

From Erode, widely regarded as the turmeric capital of the world, to Sangli, known as India's turmeric city, this article traces how two regions shaped the global journey of the golden spice.

India's love affair with soft drinks began long before modern brands arrived. Find out which Indian soda-based drink came first and how it shaped the country's beverage culture.

Rooted in everyday kitchen wisdom, the practice helps maintain balance during warm months.

However, pooris taste their best only when they puff up well and turn crispy. Yet, it is often noticed that despite repeated efforts, the pooris do not turn out fluffy or crisp. ...

Small changes in how meals are paired and prepared can quietly make a difference to how well the body absorbs iron.

If you are choosing between these two dishes for a lighter evening meal, understanding how each affects the body can help you decide better.

If you enjoy seasonal menus that complement the weather, this one is worth trying before it wraps up.

Pathare Prabhu cuisine, a 700-year-old Maharashtrian culinary tradition, remains largely private and seafood-focused, unique to Mumbai's earliest settlers.