 | Gourmet made easyA new book by Natasha Celmi shows how you can make cooking less of a mundane task, and helps you dish out global cuisine using local ingredients |
 | Despite COVID-19 lockdown relaxations, what’s eating Delhi?Unlike MNCs such as McDonald’s and other fast food brands, most mid to upper-scale restaurants continue to operate only delivery and take-away, leery of opening too soon. |
 | Dark and deliciousThis World Chocolate Day, turn the cocoa-rich bar into a decadent dessert or bring in happy hours with a sweet cocktail |
 | Brewing up a storm with ‘Overcooked’Overcooked is an excellent outlet to channelise the anxious weekend energy. The simulation game was free on the Epic Games store recently, and it also has a second edition. |
 | Colourful palate: Try malnad’s red ant chutney!The department explains: “If you want to add a twist of excitement to your plate, it’s time people tried #Malnad famous chigli chutney! Made from red fire ant. |
 | An eastern affair: 'Bangal' and 'Ghoti' delicacies come together, thanks to this Bengali coupleThose from outside West Bengal might not know this but there’s a divide in the culture between the Ghotis, originally from here, and the Bangals, who trace their lineage from present-day Bangladesh. |
 | Big fat Indian wedding? Not in COVID-19 times, but here's how you can still make it memorableThe face of the wedding industry has changed, but that doesn‘t mean your big day should be compromised. Here’s how you can do things differently. |
 | Wok in the cloudsThe F&B giant has aggressive expansion plans with the aim to open one kitchen every month, and roll-out 36 cloud kitchens over the course of three years, targeting Mumbai, Pune, Bangalore. |
 | Responsible act: Selling water in aluminium cansAs per rough estimates, about 91 per cent of the aluminium beverage cans get recycled in our country. |
 | Online culinary contest to recognise moms and their dishesCommenting on this opportunity, Vir Sanghvi, Chairman, Culinary Culture, said, 'I’ve always believed that mothers are what makes India great.' |
 | Delhi-based restaurateur-couple are their own tag-teamSuveett and Meghha Kalra talk about 15 years of togetherness in love and business and coming up with Ardor 2.1 in 2012. |
 | Bhaiya ek chai: How COVID-19 has taken away the joy of that highly prized tea breakTea drinking is not what it was ever since the COVID-19 lockdown began and work from home became the norm. This has impacted both tea sellers and tea drinkers in more ways than one. |
 |
|
 | Baking a futureDonning her apron and chef hat, Mahika kneads the dough, whisks the fresh cream, and brings her family down on their knees with her innovations. |
 | Finding flavours amid Chinese food boycottAmid calls for boycott of Chinese food and restaurants in India, several people are calling out the authenticity of the ‘desi-Chinese’ cuisine that we relish regularly at the nearest noodle shop. |
