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
Munahiza’s Dessert Workroom treats your tastebuds to authentic, Turkish decadence
Continued culinary connect: Despite more options, people crave similar dishes ordered during lockdown
What India ordered most during the lockdown has also become the food it finds constant assurance in despite other options available now.
Restaurants are revising their menus to accommodate this demand, and diners who’ve stayed away from eating out for what seems like an eternity, are ready to gourmandise.
What also is always welcome, in any sort of weather, is some good ol’ Butter Chicken, and the good people at YTBC have you covered there.
Knock Knock plans to launch a subscription model soon where customers can order from minimum five boxes a month.
Come August and the Hindu calendar swells with festive dates. It’s that time of the year when Vignaharta, the remover of obstacles, reinstates hopes of a better tomorrow.
From cakes and sweet potatoes to dry fruits and jackfruit — this Ganesh Chaturthi, break out of the traditional mould and fill your modaks or kozhukattais with innovative stuffings.
Chutney has an almost magical power to transform an ordinary meal into one that looks enticing, tastes great, and brims with nutrients.
Watercress is the most underrated green leafy vegetable. Watercress is considered the no. 1 powerhouse vegetable due to its disease-fighting abilities.
The pandemic has seen many dons the chefs hats, and it’s no surprise that home chefs are on the rise.
Living in Bengaluru showed her the multiplicity of Southern flavors, primarily spicy and tangy, contrary to the subtle flavours of Odia cuisine.