The pandemic pressed pause on life as we knew it, but it also birthed enterprising home chefs, who found love in catering regional specialities
Daryaganj, the restaurant that specialises in recreating those classic local foods in far more salubrious settings, has now started home delivery.
All you need is a phone, some food and a few pro tips to help you set off on an Instagram-worthy photographic binge.
Here's how you can whip up an Amaretti Chocolate Pudding.
The Udupi Brinjal or Gulla is an heirloom vegetable that is hundreds of years old and also has a GI tag to protect its uniqueness.
From her roots in a remote Arunachal Pradesh district, the flowers have bloomed all the way in Paris, but Liter Basar, 35, wants to harvest the fruits back home.
While the Sadhya is an integral aspect of Onam celebrations, The Soul Company hopes to give a new spin to the age-old traditional feast.
Nair adds, “The series of challenges is being operated in the open web.
Home chefs are keeping the Onam spirit high despite Covid, by rustling up a sumptuous sadya, complete with papadam, payasam and banana leaf
Take, for instance, Alisha da Lima Leitão’s Whattay Pao.
With COVID-19 fears refusing to allow normalcy, Onam festivities feel the pinch.
It’s that time of the year when sweet and savoury kozhukkattais make a mandatory visit to most of our homes.
Foods that are traditionally passed on by our ancestors that are simple and basic can be whole and nutrientrich.
From Tamil Nadu's 'Chicken 65' to Punjabi 'palak cholley', this Delhi eatery has it all on its platter
Boasting a score of restaurants across NCR, you are assured your CDH order is going to be delivered hot and fresh be you nomnoming in Noida or gorging in Gurugram, never mind Capital consumption.
Missing restaurant food? Cloud kitchens take centre stage during the pandemic, offering an array of dishes, from chicken curry to churros