Food News, Food Articles, Recipes, Restaurant Reviews, Cooking Tips - The Hindu

The economics behind the award-winning Araku coffee

Nivedita Ganguly As US-based Rockefeller Foundation picks Hyderabad’s Naandi Foundation to be one of the ‘Top 10 Visionaries’ worldwide for its Food Vision 2050 Prize, we revisit Naandi’s ‘Arakunomics’

Telugu food channel Amma Chethi Vanta marks a milestone

Neeraja Murthy Avula Bhargavi on receiving the ‘YouTube Gold Play button’ award and her three-year journey

Adapting buffet brunches for takeaway in the pandemic times

Shonali Muthalaly ‘The buffet is dead. Long live the buffet.’ Luxury hotels’ strengths are service, ambience and lavish frills. How can that be home-delivered? Chennai’s chefs experiment with boxed brunches and weekend pop up menus

Rajani Jain’s daal makhani

Mission: lockdown cooking

Prabalika M. Borah Kitchen novices get their cooking game going with some help from online groups and live videos on social media

Boerrhavia Diffusa is the botanical name of Thazhuthama (Hogweed)

Reintroducing uncultivated edible plants into our kitchens

Saraswathy Nagarajan

Roast chicken with onion sauce, whole brown potatoes, and veggies

food spot In Delhi, the hand behind Mosaic is back as Culinary Connections

Rahul Verma The menu from this home-style-cooking place in Delhi has something for everyone

Chocolate biscuit pudding ... a treat for all ages. Photo: Special Arrangement/THE HINDU

From a classic treat to a lockdown trend: Behold, the chocolate biscuit pudding

Nahla Nainar What has long been an easy, no-bake recipe for children at home, has turned into a social media trend during lockdown

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: Eight key takeaways from The Hindu Weekend Lifestyle series webinar on food delivery

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Food

The economics behind the award-winning Araku coffee

Interview Society

Telugu food channel Amma Chethi Vanta marks a milestone

Short Eats Food

Adapting buffet brunches for takeaway in the pandemic times

Food

Reintroducing uncultivated edible plants into our kitchens

In Delhi, the hand behind Mosaic is back as Culinary Connections

Food

Mission: lockdown cooking

Now pitched as climate adaptive food, Kerala’s heritage Pokkali rice cultivation needs support

Kerala’s Pokkali farmers need support to grow this indigenous rice that weathers floods, is salt tolerant and offsets ground water salinity.

From a classic treat to a lockdown trend: Behold, the chocolate biscuit pudding

What has long been an easy, no-bake recipe for children at home, has turned into a social media trend during lockdown

From ‘pazham pori’ to Goan prawn curry, these well-loved Chennai brands launch cloud kitchens that serve comfort food

Although restaurants are cautiously reopening, if you prefer to order in, try the new wave of curated cloud kitchens offering home-style food

A love letter to food integration: An interview with Ravinder Bhogal

Through her latest book, ‘Jikoni’, restaurateur-chef Ravinder Bhogal celebrates immigrant food and its ability to organically blend myriad cuisines. In her case: Indian, Kenyan, and West Asian

Wenger’s in Delhi, for all time

The writer plays back melt-in-mouth memories and thinks ahead to a time he can order again from Delhi’s Wenger’s, the bakery that was once a restaurant

Watch: Eight key takeaways from The Hindu Weekend Lifestyle series webinar on food delivery

Is home delivery a stop-gap arrangement or the future of restaurants?

Chasing deliveries: notes from The Hindu Weekend’s webinar

Is home delivery a stop-gap arrangement or the future of restaurants? A snapshot from the recent webinar hosted by The Hindu Weekend

Khandayat style mutton curry recipe: Baba’s Sunday special

My father would start adding and frying the masala in an order reminiscent of a military march-past

In Paris, I showcased nine kinds of rainfed rice from India: Chef Anumitra Ghosh Dastidar

The chef and restaurateur on how she is making indigenous produce the centrepiece of her cuisine

The India-Ireland love story behind Maharani gin

This bond has resulted in a unique Malayalee-Irish gin celebrating Cork’s legacy, Wayanad’s spices and histories of rebellion

The Taj group of hotels brings its home delivery service, Qmin, to Chennai

Four Taj properties in Chennai feature in the service, following leading hotels of the group in Bengaluru, Mumbai and Delhi

Shortcut to inner peace in locked down Chennai: Desi pizza, homely kaya jam, and frozen cookie dough that makes baking a breeze

In this week’s guide on food ventures in the city, we introduce you to some creamy kaya jam, pizza that has a sauce with fiery Guntur chillies, and frozen cookie dough that anyone can bake with

Embattled professionals from various lines of work cash in on the popularity of home-style food during pandemic

As we get used to a string of lockdowns and delivery orders for home-style food keep pouring in, embattled professionals from various lines of work are cashing in on their cooking skills

Why Vitamin C matters

Limes and lemons aren’t your only source of this power nutrient. Choose from a variety of fruits and vegetables to get your daily dose of vitamin C. Plus, some interesting recipes to help you along!

Sicily Chechi’s ‘super’ act on chef Thomas Zacharias’ IGTV

The anonymous ‘sister’ who has a fan following via Thomas Zacharias’ IGTV cooking videos talks about outakes, being a child actor and why The Bombay Canteen chef and flying objects don’t get along

And the restaurant comes home

Lockdown, social distancing, safety operating procedures have forced eateries in Hyderabad to look at different ways to stay afloat

DIY Karkkadaka kanji from Kerala

Consumed during the Malayalam month of Karkkadakam, the kanji, filled with the goodness of herbs, is believed to help digestion and improve immunity

Why food cooked in bamboo hollows are a delicacy

Tired of cooking in your regular utensils? Give these methods a try

My eco-friendly bamboo lunchbox from Manipur

A team of craftsmen in Manipur is using the lockdown to create and sell tiffin carriers carved out of bamboo, that have since gone viral

Chennai, are you binging on ‘Popeye pizza’ while binge watching Indian Matchmaking on Netflix?

This week, whip up a complex dinner in minutes, with minimal washing up. Or Netflix and pizza on the couch. And if you are quarantined? We have a hospital canteen on call...

How farms across India are banking on native grains and hope to reap a good harvest

Bolstered by the timely South-West monsoon and a steady demand for native produce, the farming community is looking forward to the sowing season

Kannapuram in Kannur district of Kerala is being declared an ‘Indigenous Mango Heritage Area’

The panchayat is home to over 200 different varieties of mangoes. National Mango Day is on July 22

Superstar spice: fresh turmeric

Turmeric lattes are so 2016. The pandemic has given rise to a new appreciation for fresh turmeric, which is being made into golden-yellow salads, teas and juices

When a book prompts a sandwich order from Delhi’s Hawker’s House

Sometimes, books from our youth call out to us with memories of food, and we simply must rekindle the connection

Hampi vineyard puts India on the global grapevine

KRSMA Estates ranked 46 in 50 World’s Best Vineyards last week. What does this mean for this small but steadily-growing industry?

All tangled up: The straight and narrow of Chindian food

Cutting a wide swathe across several regional Indian cuisines is a mind-boggling variety of ‘inspired’ noodle and dumpling dishes

Ice ice baby: A short history of ice

When ice was first shipped to India, it was described as a plan of ‘magnificent foolhardiness’

Uncorked: India’s wine teachers online

Move over WSET and UC Davis, India’s top wine professionals have their own online wine courses, especially made for the local audience

More with less: How to minimalise waste while cooking

As we focus on mindful living and eating during lockdown, it’s a good idea to pay attention to minimising waste too

Uma Raghuraman’s cook book launched this week evokes a sense of lunch box nostalgia

Upma cups, puran poli cupcakes, adai sliders, muffin idli and more such familiar yet creative, easy-to-make snacks for children are listed in Uma Raghuraman’s cook book launched this week

Karnataka vineyard makes it to 50 World’s Best

KRSMA Estates near Hampi is at number 46 in 50 World’s Best Vineyards 2020

Taste of tradition: Why Udangudi’s palm jaggery needs a stamp of recognition

Jaggery produced in the seaside town of Udangudi in South Tamil Nadu now has a GI tag application, bringing the unique natural syrup, boiled over palmyra fires and set in coconut shells, into the limelight

Buttered buns and biryani buckets to beat the lockdown blues

Combat the lockdown blues Chennai-style, with our weekly guide on food ventures in the city

Order food using sign language at this Chennai restaurant

This new restaurant in Velachery, Chennai encourages diners to order via sign language

My Kaad helps you set up your own vegetable and fruit garden

The team from Kerala promotes sustainable models and provides all assistance from scratch to take up farming

Barbeque Nation delivers in Delhi

Since we can’t go out to grill, we’re doing the next best thing: ordering in tandoori and barbecued food

The toss up between dining out or ordering in

A restaurant dinner is a compelling promise of good things to come. A joyous collusion of creative chefs, skilled staff and enthusiastic diners. It is

Fun food podcasts to listen to during lockdown

There’s more to food than just a recipe. This week’s list of Podcasts features a few that break down the emotions, cultural influences and fun facts behind your favourite tidbits

This large spotless kitchen feeds Delhi’s largest COVID-19 facility

This kitchen that feeds the patients admitted to the 10,000-bedded Sardar Patel Covid Centre and Hospital in Delhi’s Chhatarpur, shows how regular people who offer 'sewa' can sustain a large facility

Guardians of food & drink

Diageo has pledged $100 million and The World’s 50 Best is auctioning exclusive experiences to aid the hospitality sector. In addition, local F&B communities have stepped up with morale-boosting quizzes, tutorials and contests with cash prizes

Now, an ATM for pani puri

How a mobile accessory shop owner from a village in Gujarat built a pani puri ATM from scrap

Budding kitchen farmers

The COVID-19 lockdown has encouraged children across the country to create their own microgreen farms at home

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