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Moth kachori at home, from East Delhi’s Nagpal di Hatti

Rahul Verma Memories of food conversations that turn into actual meals at Nagpal di Hatti in East Delhi

Rice kept for sale at an outlet in Kochi

Why Malayali households went back to ration shops during the pandemic

Athira M The pandemic is when many of Kerala’s urban millennials, Gen Z and even celebrities rediscovered the good old Public Distribution System, with its free, quality grocery kits

Truckloads of flavours: Truckin Foodie

Prabalika M. Borah Truckin Foodie is Apoorva and Deeksha Marur’s tribute to their passionate food lover father Vijay Marur

Joynagar moa. File photo: Special arrangement

For the first time in its history, Joynagar moa being exported

Bishwanath Ghosh The highly popular Bengali sweet, available only during winter months, is highly perishable

Krishna Kishore, Executive Chef, Hotel Novotel

Chefs from Visakhapatnam talk about the year that went by and the lessons for 2021

Aishwarya Upadhye

Photo: Getty Images/ iStock

Noshtalgia From page to pan: Meenakshi Ammal’s cookbook ‘Samaithu Paar’ is an enduring classic

Chandrika R. Krishnan The grand old lady still provides fresh and indispensable cookery tips, generations later

AKU’s Chalapeno burger

food spot The burger with a good mouth and hand feel at AKU’S Delhi

Rahul Verma In Delhi, AKU’S: The Brrgrr Co. delivers burgers that come together well at different levels: the softness of the patty, the umami of the cheese, the sweetness of brown onions, and the juicy patty

Multimedia

Mondelēz launched a new variant of its popular Dairy Milk chocolate with 30% less sugar, last month. On the website, they claim the new variant doesn’t rely on artificial sweeteners, colours or preservatives but instead includes more fibre.

India’s chocolate story

A nugget made from lab-grown chicken meat is seen during a media presentation in Singapore, the first country to allow the sale of meat created without slaughtering any animals, on December 22, 2020

Watch | Lab-grown meat finally hits the menu in Singapore

Other Articles

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Moth kachori at home, from East Delhi’s Nagpal di Hatti

Food

Indian restaurants’ global ticket

Food

Takeout in a sal leaf: restaurant packaging trends for 2021

Thought for Food Food

Crunch and munch: The new science of eating

Food

Truckloads of flavours: Truckin Foodie

Food

Why Malayali households went back to ration shops during the pandemic

For the first time in its history, Joynagar moa being exported

The highly popular Bengali sweet, available only during winter months, is highly perishable

Chefs from Visakhapatnam talk about the year that went by and the lessons for 2021

From unavailability of ingredients during lockdown to the big debate around immunity boosters, it’s been a tumultuous year for the chefs. Three chefs from the coastal city reveal how COVID-19 has changed their lives

From page to pan: Meenakshi Ammal’s cookbook ‘Samaithu Paar’ is an enduring classic

The grand old lady still provides fresh and indispensable cookery tips, generations later

The kitchen’s calling: Rahul Verma reviews ‘Desi Delicacies: Food Writing from Muslim South Asia’

A mouth-watering collection of stories and essays, each chapter ending with a recipe

The burger with a good mouth and hand feel at AKU’S Delhi

In Delhi, AKU’S: The Brrgrr Co. delivers burgers that come together well at different levels: the softness of the patty, the umami of the cheese, the sweetness of brown onions, and the juicy patty

A kitchen experiment to find the best alternative to raw rice for sweet pongal

Is it ‘thinai’? Black rice? Perhaps ‘thooyamalli’, a heritage rice variety?

In Chennai cafes, January opens with retro menus. And butter

After a harrowing year, in 2021, restaurant openings look forward with optimism, featuring menus that pay tribute to the past

Watch | Lab-grown meat finally hits the menu in Singapore

A video on lab-grown chicken meat that recently made a historic debut at a restaurant in Singapore

Talking temple foods with Shoba Narayan and Rakesh Raghunathan

Shoba Narayan and Rakesh Raghunathan on the myriad ways in which temple foods are interlinked with life

Finding faith in sacred meals

Shoba Narayan and Rakesh Raghunathan on the myriad ways in which temple foods are interlinked with life

Raw is the real deal when it comes to India’s honeys

Following the honey adulteration controversy, demand is high for exclusive, unpasteurised honey varieties sourced from forests across the country

Cold weather food, delivered at home in Delhi

Singla Sweets and Baa Bistro in Delhi, home deliver sarson ka saag and makkey ki roti

Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking

‘Masala Lab: The Science of Indian Cooking’ delves into the physics, chemistry and cultural context you need to know, if you would rather not take recipes literally

How frozen ripe jackfruit is slowly making its way into the market

Efforts are being made by growers to sell it locally or supply it to big companies

Winter curries from across India: Foods that help fight cold weather

Come winter and every part of the country whips up warming seasonal brews. The common ingredient in all of them? Pepper

Will 2021 be the year we eat out again?

After a year of home deliveries, diners have finally begun heading out. What do they have in store?

Yang & Yum gives Delhi cold weather comfort with pho, khao suey, and steaming dumplings

Yang & Yum home delivers Japanese, Chinese, Burmese and Thai dishes that warm the heart

Annapoorna Masalas and Spices launches regional masala blends

From Chettinadu milagu kulambu to Kerala’s naadan kozhi roast, the iconic Sree Annapoorna Foods focusses on regional fare in its recently launched range of masala blends. MetroPlus takes a sneak peek into the spice unit in Coimbatore

Farmers, fishermen, entrepreneurs: what do they hope for 2021 to taste like?

What do the people who feed us want 2021 to taste like? Their new year resolutions comprise new habits, old aspirations, and large helping of lockdown learnings

RSVP for tiffin: The new wedding feast

As weddings shrink, hosts find an innovative way to include friends and family in the wedding feast

How 2020 will influence your meals for years

Restaurants continue to adapt, fighting to survive the fallout of COVID-19. Will the rebuilding result in a stronger, humbler and kinder industry?

Employees of Kollam Municipal Corporation in Kerala cultivate groundnuts on a median strip

The crop was grown on the strip at Kappalandimukku and the yield came to around 20 kilograms

Food and beverage trends of 2020

From frog bread to pea milk, the wacky food and beverage trends of 2020 were tailor-made for the new normal

Kitchen experiments, 2020 style

Staying indoors with a stocked pantry for nearly a year has led to some innovative but bizarre recipes. How many of these 2020 creations can you stomach?

Fonce: A chocolatey journey

Deepa and Jaykar talk about how they created their chocolate baby, Foncé Chocolatier

Namma Cafe, a franchise-model tea chain from Naturals Salon opens in Tamil Nadu

CK Kumaravel of Naturals Salon has an ambitious plan to open 1000 outlets of Namma Cafe, a niche tea outlet franchise in Tamil Nadu by the end of next year

Tastes like Christmas

In India, the lavish spread on Christmas is as diverse and unique as the country. Even within the same State, the feast is influenced by history, seasoned with flavours of the tradewinds that brought diverse communities to India, and made with local ingredients and spices. Join us as we pull up a chair at dining tables across the country

Let’s talk ‘turkey’ this Christmas

Over the years, the bird has has been moving centre-stage at Christmas feasts thanks to social media. Now homecooks lend a unique, indigenous spin to the classic roast

Septuagenarian Annamma Pulivelil from Kerala is winning hearts with her cookery channel

The septuagenarian’s YouTube channel, Annammachedathi Special, features traditional as well as new-age dishes

What is MAKE SMTHNG?

The guidelines for this initiative by the Green Peace include cook your own food, share, DIY, upcycle, buy second hand, etc

Would you rather host a Christmas Eve dinner or a Christmas Day brunch?

The heady anticipation of Christmas Eve dinner on Dcember 24, or the easy comfort of Christmas Day brunch on December 25: help our writers choose the perfect day to plan a party

‘Tis the season for malaiyo: the cloud-like sweet that melts in the mouth

Malaiyo, nimish, Daulat-ki-chaat, malai makhan — the dish goes by many names

Season’s eatings: festive boxes and edible DIY kits for Christmas

Choose from stollen, financiers and DIY gingerbread houses, crafted by patisseries and chefs from across the country

This book highlights the five methods of cooking

75 recipes, five cooking methods across appetisers, drinks salads, mains and dessert — this book is all that and more

The yearning for matra-kulcha – satisfied at Fateh ki Kachori

The east Delhi branch of Fateh ki Kachori is keeping the family flag flying, with the original in Civil Lines being as good as it was in the 70s

How 2020 changed our foodscape

Chefpreneurs are on the rise, while premium delivery and DIY kits (almost) make up for the lack of a social life. Plus, there’s inventive comfort food and indie alcohol

Raise the spirit for the festive season

Here is how you can still be home and not miss clinking your glasses to add some extra cheer to the festive mood

Food for the faithful

During a celebration, how families and communities turn what could have been culinary clashes based on religion, into meeting points — provided people come to the table

Christmas in a wicker box

For those looking for a change from the traditional gifts, how about a cheeseboard, ice cream or coffee hamper?

Personal chefs narrate what it is like to cook for the stars

As they gear up for the festive season, from recreating butter chicken with tofu for Ranbir Kapoor to making Rajinikanth’s favourite payasam, the chefs talk about curated menus and signature dishes

This Christmas, try and snag these unusual limited edition cakes

Deck the halls with boughs of holly, stollen and black rice fruit cakes this year

The sabha canteen experience, now parcelled

Dreaming of crisp vadas and filter coffee from the sabha canteen? Although Chennai’s December music festival has gone online because of COVID-19, you can still keep some traditions alive

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