It’s always lovely to meet old friends, even if the circumstances are unprecedented.
As it was a clear evening with a slight cool breeze last Saturday, we decided on a table on the patio.
Afnaan Ahmed’s quarantine baby — Afnaan’s Kitchen — serves uniquely flavoured pizzas that you can polish off with a side of Mexican coffee buns
As we slowly step into the autumn equinox and the days get cooler, the body craves for food items that can be stored in the tissues to be utilised for the sunnier seasons.
One thing led to another and Aashti soon found herself dropping animal-based products from her meals four years ago.
The venture has an FSSAI certification and will soon include traditional snacks, pickles and beverages in its menu.
Growing up, Sharma dabbled in culinary experimentation before going on to graduate with a culinary diploma from Udaipur in 1991.
AI is turning out to be a big influencer in the gastronomic sector
Take a gander at the chopping board next time you decide to discard peels and seeds of vegetables and fruits. There’s so much you can do with them.
Ingredients and Method...
chef harangad singh on finding opportunity inthe middle of chaos
Applications are now open to Indian plant-based startups, businesses, restaurants, researchers, and students.
Entrepreneur-cum-friends Jatin Krishna and Lazar Thomas share a similar dislike for dates available in the local markets.
The vintage shop is famous for its Habshi Halwa, Sona Halwa, and Shahi Tukda mithais. But patrons of these distinct mithais decreased in the pandemic.
Meet this Train Ticket Examiner turned vlogger who is gaining the spotlight online for her cooking skills