White bread may not be the healthiest choice, but it remains one of the most popular foods in India. Many households prefer it because it is soft,…
From traditional classics to innovative twists, every meal is designed to make your Navratri celebrations memorable.
People have hectic schedules, and by the time they get home, ordering takeout or opting for a quick, unhealthy snack is usually the easiest option.…
Food today is less about rules and more about freedom. It is about mixing, matching, and enjoying. Fusion flavours have created a new way for people…
Navratri is not just about devotion and dance; it is also about enjoying food with family and friends. The right snacks can make your celebrations…
The plant-based diet stands out as a scientifically supported strategy for achieving the best possible health in a world full of misleading dietary…
Tim Hortons donuts are not just desserts. They are a tradition that has been shared for generations.
Rajasthani cuisine is known for its rich flavors, history, and warmth. During the festive season, it is a great time to try these special dishes.
Although the word "preservatives" can occasionally raise concerns, these chemicals are essential for keeping the quality of packaged items…
Durga Puja is a time for joy, devotion, and being with loved ones. The sweets enjoyed during this festival are more than just treats.
Subway sandwiches are more than just fast food. They are customizable meals that suit every taste and lifestyle. From classic meat lovers to health-…
Sandwiches are more than just something to eat between meals. They show culture, creativity, and traditions from different parts of the world.
The origin of chia seeds can be dated back to the ancient Aztec and Mayan civilizations, where chia seeds were once renowned for their ability to…
From daily schedules that are too demanding to daily exercise routines that are actually designed to get fit but only end up taking more of our…
An interaction with Chef Deepa Awchat, MasterChef, Goa Portuguesa.
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
An interview with Chef Abhijit Saha, Founder, Director and Chef, Avant Garde Hospitality Pvt. Ltd.
An interview with Chef Paul Kinny, Ex. Chef, InterContinental Marine Drive.
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
An Interview with Devika Keer, Marketing Manager, Cafe Mangii.
The tea cafe has developed an innovative method to deliver tea with their disposable kettles which consist of a heat retaining pouch and an outer cardboard packaging, to ensure that the tea delivered stays hot for an hour.
It is no secret that the hotel and restaurant industry contributes to a large chunk of food waste.
The survey showed that food lovers from Hyderabad opted for Chinese and North Indian cuisine the most while the people of Mumbai and Pune went for experimenting with Mexican dishes.
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