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Ripe mangoes and rock salt

R. Krithika The pachadi was a quick fix for my grandmother. She didn’t have to go too far for the tender mangoes

Startled: John Everett Millais’s painting of ‘Little Miss Muffet’.

Who baked the blackbirds?: Food in nursery rhymes

Rahul Verma The ancient connection between nursery rhymes and food

Metal Shops at Pudhu Mandapam in Madurai.

Cast iron pans are making a comeback to Indian kitchens

Akila Kannadasan Cast iron pans are replacing non-stick cookware as home cooks embrace tools from their grandmothers’ kitchens

Experiments with tapas

Dhara Vora Sabhnani Spanish and Mexican eatery — Poco Loco, offers a host of flavour-driven small plates

The facade of Khanti Bihari in Indirapuram, Ghaziabad

In search of Bihar in NCR

A taste of High on Grills in Kilpauk

Meghna Majumdar Vegetarian options outshine the spread of meat at Kilpauk’s new rooftop grill restaurant

Pretty in pink Farine offers memorable spread for the city

'Farine' in Hyderabad: diverse dishes packed with flavour

Divya Kala Bhavani Though Farine means ‘flour’ in French, the menu is much more diverse, boasting plenty of delicious dishes packed with flavour and thoughtful balance

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

Biryani can be enjoyed with and without accessories.

Watch | The Chennai food trail

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noshtalgia | Food

Ripe mangoes and rock salt

Sundaylite | Food

How chef Damu went around Tamil Nadu in 60 days

Thought for Food Food

Who baked the blackbirds?: Food in nursery rhymes

Food

The crazy and the beautiful

Food

How restaurants and juice shops are serving green solutions

Food

Biryani of the Coimbatore kind

Making time for Istanbul’s bartenders

How our intrepid cocktail aficionado balanced a family holiday with his quest to find the city’s best drinking holes

Cast iron pans are making a comeback to Indian kitchens

Cast iron pans are replacing non-stick cookware as home cooks embrace tools from their grandmothers’ kitchens

In search of Bihar in NCR

Whether you do lunch or eat it as an accompaniment to a drink, the food from the state is robust and leaves you yearning for more

Experiments with tapas

Spanish and Mexican eatery — Poco Loco, offers a host of flavour-driven small plates

Watch | The Chennai food trail

Chef Harish Rao takes us around Chennai to discover some great places to have a plateful of delicious city food

A taste of High on Grills in Kilpauk

Vegetarian options outshine the spread of meat at Kilpauk’s new rooftop grill restaurant

'Farine' in Hyderabad: diverse dishes packed with flavour

Though Farine means ‘flour’ in French, the menu is much more diverse, boasting plenty of delicious dishes packed with flavour and thoughtful balance

A guide to sustainable food in Copenhagen

While an increasing number of European countries are looking at ways to reduce food excess, here, some lessons from Copenhagen on how to eat sustainably

Culinary writings of the 19th century capture the food ethos of Chennai

Writer Vikram Doctor’s talk discussed culinary books written through the ages

La La Land Brew Pub is yet another everything-for-all

This space in Gurugram adds nothing to the already-crowded resto-bar space in NCR

Meet the man who built a dosa batter empire in the US

Every day, fresh batter for spongy idlis and crisp dosas makes its way across the West Coast of the US to homesick Indians, and Americans enamoured by this gluten-free, vegan treat. A man from Thirunelveli is behind it all

How Ministry of Beer opened Delhi’s first microbrewery

Last month, post an amendment in excise rules, Ministry of Beer opened Delhi’s first restaurant-native microbrewery

A breakfast date with the Parsis of Chennai

Chennai's Parsi community break brun at their Dharamshala for Madras Week, to explain their history and unique culture over multiple cups of mint chai, generously buttered buns, and eggs akuri

Three Delhi restaurants are marking milestone years in 2019

Olive Bar and Kitchen, Setz, Guppy have become Delhi’s go-to over the last few years. A spotlight on the three, which are marking anniversaries this year

In Mayur Vihar in Delhi, biryani for a reason

When memories, flavour and celebration mingles

Beetroot 2.0: The vegetable that is a meat alternative

India’s top chefs highlight 2019’s star vegetable as a meat alternative, noodle and sorbet

Favourite things from an Anglo-Indian family kitchen

The term pish-pash was first recorded by English writer Augustus Prinsep in the mid-19th century. He called it “a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery”

Faraal for the soul

Whether you are fasting or feasting, Soam’s Shravan menu is replete with good carbs, plant protein and fibre

Designed to be: vata, pitta, kapha friendly

Amrita Rana’s Ayurvedic pop-ups promise a spread geared for your body type

Nostalgia packed in a banana leaf as pothichor

Justin K Abraham’s nose for business led him to brand the homely pothichor ]and how

You must enter the dragon while visiting this pan-Asian restaurant in Visakhapatnam

The Mount Fuji welcomes you with generous portions, a variety of options and a distinctly Oriental ambience

Dhavall Gandhi: A Gujarati and his Scotch story

A sherry-led multi-oak maturation is just one of the experiments that whisky master Dhavall Gandhi is trying out at The Lakes Distillery

Chennai’s ‘Southern Street’ review: options galore for the south-Indian cuisine lover

Sit in an auto and order an Instagrammable Batate bubble dosa at cheery Southern Street

Welcome to the Candy Cloud Factory

Final year BBA students Prathyaksh Maloo, Pratik Golecha, Sahil Gadiya and Ronak Golecha have made their dream come true by opening their own dessert parlour

The craft chocolate story in three countries

Chocolatiers around the globe are experimenting to see how they can boost flavour profiles to produce the best bean-to-bar craft chocolates

Remo, Mumbai's latest speakeasy bar

Remo’s, Mumbai’s latest speakeasy bar, is a tipsy secret waiting to be discovered

This takeaway offers a discount for customers who bring their own containers

Vishnu Satheesh, owner of High Range Takeaway located along the Kuravankonam-Ambalamukku road, says his green initiative has received good response

How food trucks in Thiruvananthapuram have diversified their menus

Bunny chow, Momo burgers, Matcha mint ice cream... food trucks have begun experimenting with cuisines

How chef Rishim Sachdeva pays homage to the brain on his TV show ‘Fit And Fast’ on Living Foodz

Expect a tangy salmon tartina or a kicky oatmeal gratin and plenty of valuable information from the new television series

Choux pastry and fruit tarts: when French cuisine wowed people in Hyderabad

French chef Jean-Jacques Berteau turns into an artisan at a culinary session

Olive and Twist’s Insta-worthy cafe and its cloud kitchens

From chic cafés offering zoodles to home-style comfort meals, this three-month-old Chennai firm has its fingers in many pies

These community chefs from Nizamuddin in Delhi are creating a new food experience

A group of women from Hazrat Nizamuddin area are whipping up dishes using home recipes

Why Plum by Bent Chair - Lutyens is Delhi in a nutshell

At this restuarant, everything’s over the top, and you can walk in and buy it all, except the real estate

Moringa honey, anyone? Meet Thiruvananthapuram-based apiarist Bensislas G

The 55-year-old beekeeper from Vattiyoorkkavu runs Amma Honey

A coffee championship based on ‘aeropress’ recipes

The aeropress championship in Hyderabad was a fun affair

Madras Week: Exploring Chennai’s food with history

As a toast to the city turning 380, MetroPlus spends 380 minutes exploring the city’s culinary treasures. Join us as we race through neighbourhoods in search of meals with history. Pro tip: Start early, come hungry

Khaja Moinuddin's no-frills cooking on ‘Nawab’s Kitchen’ helps feed orphans

Cooking demo videos galore, but Khaja Moinuddin’s popular no-frills videos serve to fill hungry orphans as well

Patriotism on a plate

The Indiavin Suvai Unavu Thiruvizha is bursting with true flavours and distinct aromas from across the country.

Schools of cooking: bland, aqua, off-the-shoulder...

I remember my aunt’s manicured hands assembling a dish with nary a frosted pink nail chipped

The Prez’s thali: The kitchen of the India International Centre has many stories to tell

Not all the secrets exchanged at the IIC are political

The bean to cup story of Araku coffee

The Araku Valley Coffee Museum tells visitors the story of coffee and then serves them a cup or two at its coffee shop where more excitement awaits

Best when tossed: Visakhapatnam’s growing love for salads

The salad has moved up the pecking order and from being a wilting-sidekick is now the star of a meal

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