Food & Drinks

On cheese, mould can appear in many colours, including white, blue, green, black, grey, pink, and even orange.

This small town in Kashmir produces most of India's saffron - here's what makes it special.

Khandeshi Landge is a traditional dish from Maharashtra's Khandesh region made with wheat flour and lentil stuffing.

Proper storage of desi ghee preserves its rich aroma and natural flavor by preventing contamination and exposure to air.

From a quiet Mumbai club to menus nationwide, this buttery, chilli-topped egg toast carries a surprising origin story tied to one man's daily order.

The white string inside a raw egg is called the 'chalaza'. It forms naturally as the egg develops and plays a very important role.

A chickpea paneer sandwich combines protein-rich chickpeas and soft paneer for a nutritious and filling meal.

This one-pot method saves time while allowing the chickpeas to absorb flavours from whole spices, tea leaves, onion, and tomato during cooking.

Small mistakes like adding too much salt, skipping resting time, or leaving meat in an acidic marinade for too long can affect both taste and texture.

Chha Gosht is a traditional Himachali mutton curry known for its tangy curd gravy and smooth texture from roasted gram flour.

Learn how to make soft tandoori roti at home using a tawa and simple ingredients for a smoky, charred flavor without a tandoor.

Karnataka has emerged as India's leading coconut producer, powered by vast plantations, strong processing industries, and consistently high agricultural output.

Several studies suggest that garlic contains natural compounds that may improve the way the body uses insulin and manages glucose.

Chennai's deep cultural ties with what is now Andhra Pradesh have influenced it's culture as well as cuisine. It's why you will never run of out of authentic options for a fiery ...

These amazing overnight oats are proof that eating well doesn't have to be complicated.

Elite diners want more than just a menu; they want an unhurried, hyper-customized culinary theatrical performance tailored exactly to their palates and dietary lifestyles.

The secret behind its irresistible taste lies in the right dough, well-balanced spices, and proper frying technique.

There is no denying that regional Indian food is having its moment of glory.

Kneading dough with milk instead of water enhances texture, taste, and appearance of breads and flatbreads by adding richness and softness.