Phalsa is indigenous to India and is commercially cultivated in Punjab and parts of North India.
Subramanian Krishnan, who aspires to sell a billion rice pancakes, wants to make this simple dish a household staple abroad
The best way to explore a city is through local cuisine and residents.
Devi Nair, a Kochiite settled in Sweden, is cooking up a Malayali storm in her foreign kitchen
Butter chicken prepared with peanut butter or prawns served with sambar may seem like an unusual amalgam to the average North Indian.
The genesis of mead can be traced back to 7,000 BC in North China. The Grecians venerated the ferment as ambrosia or nectar of the gods.
Wondering what to get mum for Mother’s Day? Here are CE’s picks
Chef Yozuo Han is all set to make Hyderabadis give the desi Chinese a break and fall for his authentic recipes.
It’s the season of the ‘king of fruits’ and one can never have enough of it.
Old City shops make kheema samosa (Luqmi), Hyderabad’s own variation of samosa for ages. Sarvi at Banjara Hills makes samosas stuffed with onions (Irani samosa).
As the heatwave takes over the whole of North India, most of us have been cooped up inside homes.
hwab Welfare Trust - a Vinod Nagar-based humanitarian organisation that works towards women and youth empowerment - launched a culinary initiative, Ambiya-Memoirs of Taste.
It is time to go back to our roots and sip on some homemade drinks to beat the heat
For Chittaranjan Park resident Sneha Saikia, the food of her home state Assam has always evoked a sense of nostalgia.
There’s a bread out there that you can have as much as you want.