Food & Drinks

Kulukki Sarbath is a traditional Kerala drink made by shaking lime juice, sugar syrup, sabja seeds, green chilli, and ice to create a frothy, refreshing beverage.

Knowing how to use both parts properly can improve everyday dishes and help you use the whole loaf wisely.

During summer, excessive heat and sweating can lead to a loss of electrolytes, making you feel tired, dizzy, or dehydrated.

Valued as "black gold" for centuries, black pepper's bold heat and global influence earned it the title King of Spices.

Mathri is also known as Matthi. While many people are familiar with Masala Mathri, Methi Mathri and Achari Mathri, Rajasthani Masala Moong Dal Mathri is a must try variation.

Dining out with food allergies like nuts, soy, or shellfish? Discover practical tips to stay safe while eating out.

Dive into the world of Jhalmuri, Kolkata's iconic street snack made with puffed rice, mustard oil, spices, and crunchy add-ons.

The modern twist on the regular paratha is perfect for satisfying your cravings.

Zero-waste cooking uses every part of fruits and vegetables, reducing food waste and boosting kitchen creativity and sustainability.

Muskmelon requires a little care to ensure it stays fresh, sweet and safe to eat.

Trainer Karan Sawhney shares that even during a 12-hour shoot, Alia Bhatt’s fitness never takes a back seat.

Cold soups offer a refreshing, hydrating alternative to hot meals in summer, relying on fresh ingredients for bold flavors.

A refreshing mix of sweet mango, tender chicken and crisp veggies, this easy salad is the perfect light yet filling meal for summer days.

The popularity of chaat has led to many delicious variations. With a few smart ingredient swaps, it can also be turned into a healthier snack option.

Thai mango sticky rice is a traditional Thai dessert made with glutinous rice, coconut milk, and ripe mango, celebrated for its sweet and savory balance.

Recognised by UNESCO, Neapolitan pizza is protected not just as food, but as a centuries-old culinary tradition rooted in Naples.

Are pickles and achaar really the same thing? While both rely on the age-old technique of preservation, they differ in preparation, flavour, and use.

However, something as simple as a well-made tadka (tempering) can completely change the taste of an ordinary dal.

Founded by three cousins, Lahori Zeera rebranded desi drinks to become one of India's fastest-growing beverage brands, serving nostalgia in sealed bottles