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In India, the gourmet meal finally comes home

Prabalika M. Borah Sourcing gourmet ingredients for Indians wanting to whip up a celebratory meal at home is no longer a hassle

(left) Actor-producer Priyanka Chopra, the creative collaborator for Sona, photographed by Andrew Werner ; (right) Crab puri and caviar (with butter garlic crab and kaluga amber caviar), photographed by Melanie Dunea

How Priyanka Chopra inspires Tequila golgappas at New York restaurant Sona

Shonali Muthalaly Udupi-born Chef Hari Nayak creates a modern Indian menu at Sona, a post-pandemic restaurant launched in Manhattan, New York, with inputs from actor-producer Priyanka Chopra

Paella Valenciana cooked by chef Priya Roy who launched Saturday Night Diner in January 2021

Chefs and home cooks in Thiruvananthapuram are serving global hot-sellers

Saraswathy Nagarajan Gourmets in the city never had it so good with several authentic cuisines at their fingertips

Yousuf with a fresh batch of homemade cakes

Now, reconnect with the flavours of iconic Chennai institutions Adventure Zone and Alliance Française

Shonali Muthalaly As businesses pivot to stay connected, loyal customers reach out as well, hankering for a comforting taste of their pre-COVID lives

‘Pazhamkanji’ served at Kappa Chakka Kandhari with an assortment of chutneys and side dishes

‘Poita bhat’ or ‘pazhamkanji’: India’s fermented rice finds its place under the sun

Saraswathy Nagarajan

Got a shot? Get a shot

Ruth Dhanaraj Restaurants and bars give customers wielding vaccination certificates a warm welcome, with perks

‘MasterChef Australia’ season 13 finalist Kishwar Chowdhury (right), the panta bhaat she prepared in the series finale (left)

fermented rice Panta bhaat makes it to the ‘MasterChef-verse’

Prabalika M. Borah Call it ‘panta bhaat’, ‘poita bhaat’ or ‘pakhala bhaat’ — as this dish breaks the Internet after its debut on ‘MasterChef Australia’ season 13 finale, we look at the many ways to enjoy this simple meal enhanced by exotic side dishes

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

Watch | Madurai's famous Jigarthanda

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Food

Araku’s Coffee Museum welcomes record number of tourists

Noshtalgia Food

The versatile panta bhat has many names, and brings back childhood memories

Food

And now, a wave of Italian Pizza with a Kerala accent

Food

In India, the gourmet meal finally comes home

How Priyanka Chopra inspires Tequila golgappas at New York restaurant Sona

Food

Chefs and home cooks in Thiruvananthapuram are serving global hot-sellers

#PlasticFreeJuly: How eco-friendly is your takeaway?

Burgers in a bagasse box and sambar in a bottle. This #PlasticFreeJuly, we scan how restaurants and supermarkets across the country are pivoting to sustainable packaging

Indian culinary guru chef Soundararajan passes away

IFCA founder gen-sec chef Soundararajan P passes away from a heart attack at the age of 64, remembered by legions of chefs he mentored

Spanish Chef Xanty Elias wins Basque Culinary World Prize 2021

The prize, which celebrates the social impact and transformative power of gastronomy, was awarded to him for his foundation Fundación Prenauta, which empowers children by teaching them how to cook and appreciate healthy, traditional food

Munk, the reigning Alchemist

As global food connoisseurs vie to book tables at the Copenhagen restaurant, chef Rasmus Munk gets ready with more food experiments

Now, reconnect with the flavours of iconic Chennai institutions Adventure Zone and Alliance Française

As businesses pivot to stay connected, loyal customers reach out as well, hankering for a comforting taste of their pre-COVID lives

‘Poita bhat’ or ‘pazhamkanji’: India’s fermented rice finds its place under the sun

‘Masterchef Australia’ is late to the party. India’s fermented rice dishes, from Bengal’s ‘panta bhat’ to Kerala’s ‘pazhamkanji’, have long been moving up the culinary ladder from farms to restaurants, as gourmets discover their many benefits

Got a shot? Get a shot

Restaurants and bars give customers wielding vaccination certificates a warm welcome, with perks

The rasam that heals

‘Mother’s rasam had none of the usual ingredients and looked yellow. It tasted different too. The fever was soon gone but not the shock I felt on learning its secret ingredient’

Indian single malts: when the Himalayas craft whisky

A maverick crop of Indian distillers is achieving world rankings and sweeping international awards, with proudly Indian single malts made by barley grown in Himalayan belts

Log in for murukku

As more people work, and snack, from home, online startups deliver traditional sweets and savouries to your doorstep

Panta bhaat makes it to the ‘MasterChef-verse’

Call it ‘panta bhaat’, ‘poita bhaat’ or ‘pakhala bhaat’ — as this dish breaks the Internet after its debut on ‘MasterChef Australia’ season 13 finale, we look at the many ways to enjoy this simple meal enhanced by exotic side dishes

Blue cheese in a burger at Burgerama

Burgerama in Delhi-NCR offers more than just a patty in a bun

Don’t want to share cake? Get a Bento

Also known as lunch-box cakes, these smaller, quirky baked treats have grown in popularity in some Indian cities during the pandemic

Grandma’s recipes, from your kitchen to the ’gram

How an Instagram page is curating regional home recipes from around India, recreating them as slick recipe videos that add glamour to household staples

Ready-to-cook vegetable units in Kerala come up trumps during lockdown

Units of the Vegetable and Fruit Promotion Council Keralam and Kudumbashree are doing good business

Shining a light on Dalit food through the prism of art

Digital art series, ‘Caste and Food’ draws attention to dishes popular among Dalit households, explaining how food acts as an identity marker

‘MasterChef Tamil’ will make you think: Vijay Sethupathi

The actor explains why he enjoys hosting the Tamil version of the popular culinary TV show

The many cuisines of Chennai’s home kitchens

From Kashmiri mutton yakhni to Anglo-Indian cutlets, Chennai’s home cooks deliver it all. We bring you a list of some home kitchens that have stood the test of multiple lockdowns in the city

On World Chocolate Day, try melting a bar into your instant noodles

Chefs and Instagrammers vie with each other to come up with unusual combinations, from oysters to bacon

Indian Hapusa gin wins gold at the International Wines & Spirits Competition 2021

The Himalayan dry gin from Nao Spirits, starring wild Juniper berries, is distilled in Goa

Kerala revives the classic drive-in restaurant concept

With COVID-19 restrictions still on in Kerala, in-car dining is the new eating-out experience

A golden future for turmeric

Soil-less agriculture could be the solution to increasing the yield and quality of turmeric cultivation in India, says this Bengaluru-based expert

‘New-School Sweets’ helps baking enthusiasts up their skills

Innovative recipes meet old favourites in the book that is filled with just desserts

The as-light-as-air soufflé

The perfect soufflé is a work of art, involving a judicial balance between air and moisture, using a bain-marie, pre-chilling the mixture, and so on

Jamming with jamun

Jamun goes hip as chefs and bakers use it to make compote, slush, liqour and more

Telangana Chefs Association turns two

The Association aims to help culinary professionals stay motivated and network for better prospects

Buoyancy back in Hyderabad’s food business

The weekend after the lockdown restrictions were lifted in Telangana, most Hyderabad food joints registered brisk business

Why farmers are focusing on the indigenous mango varieties of Tamil Nadu

Responding to a rising interest in heritage varieties, farmers work on preserving and marketing indigenous mangoes known for their distinctive taste, texture and colour

Through Tony’s eyes: Laurie Woolever on co-writing ‘World Travel’ with late chef Anthony Bourdain

Laurie Woolever, who co-wrote ‘World Travel: An Irreverent Guide’ with Anthony Bourdain, says the book is an artefact of the world as it was when the chef, author and television host, visited it

Satyajit was here: Kolkata’s College Street Coffee House

The coffee house where poetry, films and revolutions were brewed

This Chicken Biriyani is a winner

The Hyderabad House will soon offer many more signature dishes

Hope in an oven: on writer Saee Koranne-Khandekar’s digital fundraising cookbook

Culinary consultant and writer Saee Koranne-Khandekar’s digital fundraising cookbook is all about ‘non-lessons’

This Chennai brand offers sugarcane juice infused with betel leaves and sarsaparilla

Fresh Crush currently operates out of a 100-square feet space in Palavakkam, and its founders want it to be a neighbourhood “juice kadai”

Flipside in Chennai introduces Beyond Meat burgers with planet-friendly, plant-based alternatives

Newly-launched restaurant Flipside’s menu includes Beyond Meat burgers for those looking for healthier alternatives, and its speciality, American style “smash burgers”

Fun mango desserts to make at home

Two chefs — Shantanu Gupte and Anees Khan — share their go-to dessert recipes starring the king of fruits

Notes from Leh

There is also one item that takes prime position on the shopping lists of the locals — the beloved cherma

The remote food photographer from Chennai

Sumanth Kumar’s lockdown business, Picture Palate, has him taking pictures for bloggers, chefs, and advertising firms across the globe

How India’s humble sweet lime became key to a competition-winning cocktail

Rohan Matmary, India winner of Diageo Reserve World Class 2021 discusses the ingredient and his preparation for global finals

When life meets chef: Vikas Khanna talks about his lockdown aid initiative

Award-winning chef Vikas Khanna has been busy helping Indians during the pandemic all the way from New York City, while ruminating on the way ahead for the food industry

Want coconut water? Here’s the powder

There’s a shortcut to coconut water now. What’s more, the Telangana company behind it claims it goes the natural, preservative-free way

Going gongura: How to make these tangy leaves last longer

Still using gongura pickle in your gongura (sorrel leaves) mutton curry during non-gongura season? There are other ways of making this seasonal flavour last through the year

Soft, pink and light like a flower: Chik-cha halwa and Grandmother Shebabeth

Grandmother Shebabeth would smile triumphantly as the aroma of chik-cha halwa filled the house

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