And now, a wave of Italian Pizza with a Kerala accent
Home-grown pizza brands using locally sourced produce and cheese are evolving, much to the delight of a growing locked-down audience,...
FOOD ‘N’ RECIPES
Gourmet meal comes home
Sourcing gourmet ingredients to whip up a celebratory meal at home is no longer a hassle For the 90s kids,...
How Priyanka Chopra inspires Tequila golgappas at New York restaurant Sona
Udipi-born Chef Hari Nayak creates a modern Indian menu at Sona, a post-pandemic restaurant launched in Manhattan, New York, with...
Chefs and home cooks in Thiruvananthapuram are serving global hot-sellers
Gourmets in the city never had it so good with several authentic cuisines at their fingertips What is going to...
#PlasticFreeJuly: How eco-friendly is your takeaway?
Burgers in a bagasse box and sambar in a bottle. This #PlasticFreeJuly, we scan how restaurants and supermarkets across the...
Indian culinary guru chef Soundararajan passes away
IFCA founder gen-sec chef Soundararajan P passes away from a heart attack at the age of 64, remembered by legions...
Got a shot? Get a shot
Restaurants and bars give customers wielding vaccination certificates a warm welcome, with perks At Sanchez in Bengaluru, the number of...
Spanish Chef Xanty Elias wins Basque Culinary World Prize 2021
The prize, which celebrates the social impact and transformative power of gastronomy, was awarded to him for his foundation Fundación Prenauta,...
Munk, the reigning Alchemist
As global food connoisseurs vie to book tables at the Copenhagen restaurant, chef Rasmus Munk gets ready with more food...
Now, reconnect with the flavours of iconic Chennai institutions Adventure Zone and Alliance Française
As businesses pivot to stay connected, loyal customers reach out as well, hankering for a comforting taste of their pre-COVID...
Surviving with grit and flavour
As businesses pivot to stay connected, loyal customers reach out as well, hankering for a comforting taste of their pre-COVID...
‘Poita bhat’ or ‘pazhamkanji’: India’s fermented rice finds its place under the sun
‘Masterchef Australia’ is late to the party. India’s fermented rice dishes, from Bengal’s ‘poita bhat’ to Kerala’s ‘pazhamkanji’, have long...
The rasam that heals
‘Mother’s rasam had none of the usual ingredients and looked yellow. It tasted different too. The fever was soon gone...
Indian single malts: when the Himalayas craft whisky
A maverick crop of Indian distillers is achieving world rankings and sweeping international awards, with proudly Indian single malts made...
Log in for murukku
As more people work, and snack, from home, online startups deliver traditional sweets and savouries to your doorstep The Postcard...
Panta bhaat makes it to the ‘MasterChef-verse’
Call it ‘panta bhaat’, ‘poita bhaat’ or ‘pakhala bhaat’ — as this dish breaks the Internet after its debut on...
Blue cheese in a burger at Burgerama
I had my first burger even before I read my first Archie Comic. One of my earlier memories is of...
Don’t want to share cake? Get a Bento
Also known as lunch-box cakes, these smaller, quirky baked treats have grown in popularity in some Indian cities during the...
Ready-to-cook vegetable units in Kerala come up trumps during lockdown
Units of the Vegetable and Fruit Promotion Council Keralam and Kudumbashree are doing good business Cut vegetables units of the...
‘MasterChef Tamil’ will make you think: Vijay Sethupathi
The actor explains why he enjoys hosting the Tamil version of the popular culinary TV show Vijay Sethupathi is one...
Shining a light on Dalit food through the prism of art
Digital art series, ‘Caste and Food’ draws attention to dishes popular among Dalit households, explaining how food acts as an...
The many cuisines of Chennai’s home kitchens
From Kashmiri mutton yakhni to Anglo-Indian cutlets, Chennai’s home cooks deliver it all. We bring you a list of some...
On World Chocolate Day, try melting a bar into your instant noodles
Chefs and Instagrammers vie with each other to come up with unusual combinations, from oysters to bacon During the first...
Indian Hapusa gin wins gold at the International Wines & Spirits Competition 2021
The Himalayan dry gin from Nao Spirits, starring wild Juniper berries, is distilled in Goa Hapusa, the Himalayan dry gin...
A golden future for turmeric
Soil-less agriculture could be the solution to increasing the yield and quality of turmeric cultivation in India, says this Bengaluru-based...
‘New-School Sweets’ helps baking enthusiasts up their skills
Innovative recipes meet old favourites in the book that is filled with just desserts “A good dessert has to be...
Kerala revives the classic drive-in restaurant concept
With COVID-19 restrictions still on in Kerala, in-car dining is the new eating-out experience Layers of flaky Kerala porotta soaked...
The as-light-as-air soufflé
The perfect soufflé is a work of art, involving a judicial balance between air and moisture, using a bain-marie, pre-chilling...
Jamming with jamun
Jamun goes hip as chefs and bakers use it to make compote, slush, liqour and more It is time for...
Telangana Chefs Association turns two
The Association aims to help culinary professionals stay motivated and network for better prospects On July 1, Telangana Chefs Association...
Buoyancy back in Hyderabad’s food business
The weekend after the lockdown restrictions were lifted in Telangana, most Hyderabad food joints registered brisk business As the vaccination...
Native, indegenous mango varieties of Tamil Nadu are known for its distinctive taste, texture and colour
Responding to a rising interest in heritage varieties, farmers work on preserving and marketing indigenous mangoes At his 35-acre farm...
Through Tony’s eyes: Laurie Woolever on co-writing ‘World Travel’ with late chef Anthony Bourdain
Laurie Woolever, who co-wrote ‘World Travel: An Irreverent Guide’ with Anthony Bourdain, says the book is an artefact of the...
This Chicken Biriyani is a winner
A friend who gave us a memorable food tour of Bhopal some years ago called up recently to recommend an...
Hope in an oven: on writer Saee Koranne-Khandekar’s digital fundraising cookbook
Culinary consultant and writer Saee Koranne-Khandekar’s digital fundraising cookbook is all about ‘non-lessons’ Culinary consultant and author Saee Koranne-Khandekar learnt...
This Chennai brand offers sugarcane juice infused with betel leaves and sarsaparilla
Fresh Crush currently operates out of a 100-square feet space in Palavakkam, and its founders want it to be a...
Flipside in Chennai introduces Beyond Meat burgers with planet-friendly, plant-based alternatives
Newly-launched restaurant Flipside’s menu includes Beyond Meat burgers for those looking for healthier alternatives, and its speciality, American style “smash...
Fun mango desserts to make at home
There’s an element of nostalgia attached to the mangoes arriving in waves of musky scented splendour through the summer. Readers...
Notes from Leh
There is also one item that takes prime position on the shopping lists of the locals — the beloved cherma...
The remote food photographer from Chennai
Sumanth Kumar’s lockdown business, Picture Palate, has him taking pictures for bloggers, chefs, and advertising firms across the globe In...
How India’s humble sweet lime became key to a competition-winning cocktail
Rohan Matmary, India winner of Diageo Reserve World Class 2021 discusses the ingredient and his preparation for global finals Did...
When life meets chef: Vikas Khanna talks about his lockdown aid initiative
Award-winning chef Vikas Khanna has been busy helping Indians during the pandemic all the way from New York City, while...
Want coconut water? Here’s the powder
There’s a shortcut to coconut water now. What’s more, the Telangana company behind it claims it goes the natural, preservative-free...
Going gongura: How to make the tangy leaves last longer
Still using gongura pickle in your gongura (sorrel leaves) mutton curry during non-gongura season? There are other ways of making...
Chefs and the frontline table
Feeding the elderly in Goa, airlifting supplies to remote Himalayan villages, delivering meals across 14 cities — how chefs and...
The rise of the Cloud kitchens across India
As the hospitality industry struggles to survive the pandemic, the past year has seen a spurt of cloud kitchens across...
Soft, pink and light like a flower: Chik-cha halwa and Grandmother Shebabeth
Grandmother Shebabeth would smile triumphantly as the aroma of chik-cha halwa filled the house I always make it a point...
In Coimbatore, patients under home quarantine get healthy meals on the doorstep
Food catering services in Coimbatore have launched COVID-19 meals that include special millet-based tiffin items and 14-day quarantine meal plans...
Chennai restaurants add cheer to lockdown birthdays
Inject some joy into yet another difficult month by sending friends a thoughtfully curated dinner, or treating yourself to an...
Indian brand gets silver at International Chocolate awards
Paul and Mike, an artisanal chocolate brand based in Kerala, is the first Indian brand to have come this far...
Dorje re-introduces Darjeeling tea to the Indian market with flavours for every season
An ambitious new project attempts to deliver Darjeeling’s tea, celebrating all its quirks and flavours, to your doorstep through the...
Your summer guide to fruit jams and preserves
Summer is the ideal time to learn how to preserve the season’s fruits. This summer, make your own jams, or...
Chennai dessert boutique Sweet Spot teams homebaked treats with music recommendations
Sweet Spot’s best-sellers include milk chocolate salted caramel cake, baklava tart and dark chocolate cheesecake. The latest entrant on the...
This Chennai dessert boutique provides a platform for homebakers, and music recommendations to go with the goodies
The best-sellers include milk chocolate salted caramel cake, baklava tart and dark chocolate cheesecake. The latest entrant on the menu...
