Mallika Khurana
'I Hate Quinoa, Chia Seeds, And Avocados,' Neetu Kapoor Shares What She Likes To Eat InsteadAt 67, Neetu Kapoor says her secret to staying fit and healthy is much simpler, and it starts with everyday Indian food.
- Deep Frying To Tadka, Can Olive Oil Handle Indian Cooking?
Refined and pomace olive oils are suitable for deep frying Indian snacks due to their higher smoke points and mild flavours.
- How Aamir Khan Lost 18 Kg 'By Default' At 60. Here's The Diet He Credits
Aamir Khan had been struggling with frequent migraines. So, instead of trying another fitness plan, he decided to change the way he eats.
- 10 Iconic Hyderabad Restaurants Where You'll Get The Best Biryani This Ramadan
Discover the city's most iconic biryani spots, from legendary favourites like Pista House and Cafe Bahar to local staples like Shah Ghouse and Hotel Shadab.
- IPL 2026: What To Eat In Bengaluru, Guwahati, Chennai, And Other Host Cities?
Discover what to eat near every stadium while enjoying the thrill of live cricket.
- No Cake Flour, No Problem: Chef Shows How You Can Make 4 Types Of Flours At Home
With these clever hacks shared by chef Yuvraj Dewan, you can easily turn all-purpose flour into self-rising flour, cake flour, bread flour, and pastry flour at home.
- Cooking With Tap Water? Here's Why You Should Think Twice
Tap water may look clean, but boiling it while cooking may not eliminate hidden contaminants.
- What Is Dirty Soda? The Bizarre Trend That Everyone Is Trying
The Dirty Soda trend is taking over Instagram, with people experimenting by adding cream, coffee, milk, and syrups to classic fizzy drinks.
- How Do Milk And Ginger Turn Into A Dessert? China Has A Popular Recipe
Ginger Milk Curd is a traditional Cantonese dessert from Guangzhou in China where warm milk and fresh ginger magically transform into a silky pudding.
- Thandi Chai? Viral Recipe For Cold Tea, The Perfect Summer Drink
Discover Thandi Chai, a fascinating cold version of chai made by infusing tea leaves, milk, and aromatic spices overnight.
