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Book review: A picture book on heirloom rice and the people who grow it

New Delhi, Aug. 16 -- Ranikajal, jeeraphool, sonpiya, kanakchampa and kalamdaani. Imagine your kitchen cabinet, neatly stacked with jars labelled with rice names so lyrical that you could cook up a p... Read More


From 'mahua' to 'palash', chefs plate up the forest for fine dining menus

New Delhi, Aug. 12 -- Picture these dishes. A yakhni reimagined with kantola or teasel gourd. A sticky toffee pudding glazed with mahua jaggery caramel. A risotto cooked with foraged wild greens. It'... Read More


Here's where chef Manish Mehrotra will be cooking this weekend

New Delhi, July 31 -- "I was on a break, just to slow down, travel and spend some quality time with my daughter," says top chef Manish Mehrotra, when we ask him (of course, it's the first thing we ask... Read More


Beyond 'pohe' and 'misal', Pune's F&B scene gets a whole lot buzzier

New Delhi, July 27 -- There is a certain hum in the quiet lanes of Kalyani Nagar. As the weekend sets in, the upscale neighbourhood in Pune's eastern quarters comes alive with folks gathering over dri... Read More


Hoi An beyond the 'banh mi'

New Delhi, July 12 -- It's only 6pm, and we've started thinking about dinner. The scenes give in as we stroll past food stalls and coffee shops bustling with locals and tourists alike, devouring soupy... Read More


From tripe to trotters, offal gets an upscale makeover

New Delhi, June 27 -- Bengali mothers are adept at coaxing their children into eating every part of the fish. "Chew the heads, they're good for you", "eat the tel (innards), they are delicious", "don'... Read More


From trotters to tripe, offal gets an upscale makeover

New Delhi, June 27 -- Bengali mothers are adept at coaxing their children into eating every part of the fish. "Chew the heads, they're good for you", "eat the tel (innards), they are delicious", "don'... Read More


'Puranpoli' baklava and 'bombil' tacos amp up Marathi fine dining

New Delhi, June 6 -- For one of his tasting menus in Mumbai, chef Akash Deshpande plates up a piquant dried bombil or Bombay duck over a brioche toast. The dish is served along with bombil mousse shap... Read More


'Puranpoli' baklava and 'bombil' tacos add fun and flavour to Marathi cuisine

New Delhi, June 6 -- For one of his tasting menus in Mumbai, chef Akash Deshpande plates up a piquant dried bombil or Bombay duck over a brioche toast. The dish is served along with bombil mousse shap... Read More


Tablescaping ideas for a summer brunch

New Delhi, May 18 -- Sometimes the smallest of details can elevate your brunch party, and bring everyone around the table. Trust the pretty flamenco figurine that you picked up from your last holiday ... Read More