Food

The tradition is not only about how food reaches your mouth. It is about how the final bite comes together.

The experience is no longer limited to what is on the plate. It also includes what the diner does with it. And in India, that idea has been part of…

So the next time chips and salsa feel predictable, look at what is already in your kitchen. The right combination may be closer than you think.

Chocolate does not need every ingredient around it to be sweet. Salt, smoke, roast and crunch can add depth and make the chocolate stand out.

The broth was never just the supporting course. Restaurants are simply starting to treat it that way.

Crispy rice can now be a base, topping, snack, salad component or central textural element. Its strongest advantage is its ability to transform an…

For diners and chefs alike, the next interesting coastal discovery may already be sitting on a regional menu waiting to be noticed.

It turns it into a way for restaurants to explore India's regional food knowledge through flavour, preservation and technique.

The idea of "Indian cuisine" is becoming more detailed and diverse. Consumers no longer see India's food culture as a single category.

One of the biggest misconceptions is that gourmet food must always be costly. Many gourmet ingredients, such as high-quality olive oil, artisan…

Hyderabadi Sutriyan may not enjoy the fame of biryani or haleem, but it represents an equally important part of Hyderabad's culinary identity

In today's hospitality industry, broths are no longer just the foundation of great cooking—they are becoming the foundation of smart business…

Fresh food remains important, but in some cases, giving a dish a little time may be exactly what it needs to reach its full flavor potential.

From centuries-old dhungar techniques to modern smoke-infused tasting menus, chefs are rediscovering one of India's oldest culinary tools and…

Sometimes, recreating an authentic taste isn't about changing the ingredients—it's simply about cooking the dish in the vessel it was meant…