Food News, Food Articles, Recipes, Restaurant Reviews, Cooking Tips - The Hindu- Page 18

File photo of Rajinikanth celebrating holi with his family

‘Paal payasam’ to ‘vatha kuzhambu’: Here are Rajinikanth’s all-time favourites

Chitra Deepa Anantharam To celebrate their father starting his 70th year, Rajinikanth’s daughters collaborated with Arusuvai Caterers to create an unusual, fusion menu

Chef Mohammad Shaeem Quraishi still cooks royal repasts

Chef Mohammad Shaeem Quraishi chats about the flavours that make his Awadhi feast special

Pankaja Srinivasan Meat of the matter: Chef Mohammad Shaeem Quraishi is happy to chat about the ingredients, cuts of meat and the flavours that make his Awadhi feast special

Enjoying an ice cream cone here can be an entertaining task

Soma Basu It might be quite a task to get the showmen at Twisting Scoops to hand over your cone of Turkish ice cream, but in the end, it is all worth the effort

Earthy flavours Steamed country chicken, sticky pork ribs, bowl of ramyun noodles, Achung

Enjoy the flavours of the northeast at Zing's

Prabalika M. Borah Wait patiently for your order to come and you will realise it is worth the wait

Cucumber and sage infused water with lime.

Indian tonic water Food

Why Indian tonic waters, created by British soldiers to combat malaria, are seeing a resurgence

Shonali Muthalaly

Sanjeev Kapoor talks about keeping an eye on the ever-evolving food scene

Liza George Every business of mine has food at its core, says chef Sanjeev Kapoor

Grain gain There is a great diversity of wheat to try

A quick survey of wheat diversity in India

Sreedevi Lakshmikutty The Emmer and the Paigambari wheat date back to the Pharoahs and the Indus Valley Civilisation respectively

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: A school to learn the art of parotta-making

Other Articles

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Food

This unique tribal delicacy is making Araku popular

Food

Valentines in the food business

Food

A saucy Italian romance

Food

Keep calm and crab on

Food

Fresh from the oven

The emperor’s new clothes

Cascara is a coffee tea for real

Move over tea leaves, flowers and herbs, here is a tea that comes from coffee

The spice girl

Meet Chef Asma Khan, who made an interesting journey from the bylanes of Kolkata to a supper club in Soho, London

Keep calm and crab on

Grab your knife and mallet to eat at Sri Lanka’s popular Ministry of Crab, which recently threw open its doors in Mumbai

Turn over a fragrant leaf

From imparting flavour to keeping food moist, leaves form important cooking mediums across cuisines

Give me red!

How home chefs get into the Valentine’s Day mood

The super adventures of British chef Jay Adams

She’s cooked at a ski chalet in France, juggled caviar on a super yacht in the Mediterranean and run a jungle restaurant in the Andamans... British Chef Jay Adams’ colourful resume influences her inventive, produce-driven menu at Coromandel Café, Puducherry

Diary of a donation fridge

How did the GHMC and Apple Home for Orphan Kids’ ‘Feed The Need’ venture pan out in its first week?

Jan-ken-pon and a swig of shochu

Japanese restaurant chain Kuuraku is in Chennai, and sushi is the last thing on its mind

In transit across Western Europe

Claudia Roden, a doyenne of Mediterranean cuisine, explains how food of the region tells the tale of many countries at once

Exchange of tastes: Food Exchange

If you want to eat a lot of food at leisure then head to Food Exchange at Novotel, HICC

The root that binds us

An exclusive look at Talli Tumeric – a new desi eatery that celebrates dishes from all over India

Biryani as temple prasadam: an 83-year-old tradition

Vadakkampatti, a small village in Thirumangalam taluk of Tamil Nadu’s Madurai district, hosts an unusual annual temple festival. Where else can you

Vegan Mysore pak, delivered to your doorstep

Coimbatore-based Vijay Sweets proves that the best way to go vegan is to go traditional

Time to smell the roses

A three-way creative collaboration plans to celebrate art, retail, food, design, and sustainability over a 10-day festival

Served with love at Korukkupet

Women from Korukkupet whipped up some interesting fare at the Chennai Kalai Theru Vizha’s recent event in the locality

Let’s pluck some beans for lunch

These restaurants take the farm-to-fork philosophy very seriously. They grow their own ingredients and offer diners the experience of eating vegetables plucked just a few hours ago. From a simple moringa vada and millet roti to country chicken fry, they show that farm fresh is no longer a cliché

A toast to the coast

Malvani thali, in a fine-dine format, is more than just a regular ‘khanaval’ fare

Old wives’ tales

Theories abound about the origin of chaat

Frozen in time

Mumbai’s bustling Bhendi Bazaar has an age-old little shop, which has been famous for its hand-churned ice creams since 1887

A pod cast in buttermilk

There is something special about discovering ingredients one has never cooked with before

Bonding over baking

Israeli baker Keren Agam was in the city to give us a crash course on her country’s specials

At Chennai’s Focaccia, the pizza twirls

In Chef Pasqualino Barbasso’s expert hands, the dough flips, pirouettes and turns cartwheels. It’s a dinner and a show at Focaccia

Food from the frontier

In Chennai, Punjabi Border Cuisine Festival gives you a taste of roasted meat from Kabul, lentils from Peshawar and Amritsari saag

Planet-to-plate is the new farm-to-fork

I started working in 1999 in what is today one of the biggest home-bred Internet companies in India. I was 23 and had a robust online life. Those were

Dear Men, We too can be Masterchefs!

Krish Ashok is a techie who occasionally indulges in making music, cooking food, internet memes and blogging

JNU at 50: a look back at the dhabas that made up ‘campus cuisine’

No, the food wasn’t great. But the friends and debates made it all seem perfect

Sweet January

As the poet said, the best thing in the world is bread and liquid jaggery

East and west comes down south: A Bengali food fest

A food fest that celebrates flavours from East and West Bengal

Sonny Side’s hunt for surprises

Sonny Side, the man behind YouTube’s popular Best Ever Food Review Show, had a taste of India on his recent road trip

1Q1 Kitchen & Bar: fit for a queen

On the lookout for an evolved Asian meal in relaxed surroundings? Look no further

Raw energy

300 people. 300 raw recipes. Readied in 300 seconds. How Chennai’s hotel management students attempt to enter the Record books

The wonder of good bacteria

This weekend learn all about the importance of fermented foods with Moina Oberoi, Shonali Sabherwal and Vinita Contractor

Chocolate on her mind

Third generation chocolatier, Zeba Kohli on her new cookbook and TV show

The Michelin Star Indian restaurant in Macau

Kerala-born Justin Paul plates up artisanal Indian cuisine in Macau at The Golden Peacock, earning a Michelin star for six years in a row

Serve chilled, with love

Radha Bhatia’s book on lassis serves up interesting recipes from across the country

How ancient India cooked

Explore historic cook books and a dictionary documenting India’s culinary tradition through the ages

The way you place orders at these restaurants is changing

The need to make communication inclusive have made restaurants design booklets to help diners communicate with their speech and hearing-impaired staff

Plating up in style

Dig into new flavours and dishes at this Australian food promotion, led by guest chef Raphael

Baked chips is not really healthy

Chips — of all flavours and colours — have been my one vice. In my battle with the bag, I wondered whether there was a healthier, but just as tasty,

When it’s freezing in Kashmir it’s time for sundried veggies and harissa

Until recently, come autumn and you would see practically every home in the Valley with garlands of vegetables hanging from the sun-facing windows

Spreading Sushiya

The outlet in East Delhi delivers East Asian food like sushi, teriyaki and sashimi at the door step

Arcot cuisine teems with richness in regal flavour

Chef Abdul Quddus unravels secrets of Arcot royalty’s dining through an impressive spread at Kangan

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The result of voting on the Citizenship (Amendment) Bill is displayed in the Rajya Sabha on December 11, 2019. Photo: RSTV

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A TV grab of Union Home Minister Amit Shah speaking in the Lok Sabha.

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The display board showing the votes polled during the Citizenship Amendment Bill voting that took place after a seven-hour-long debate in the Lok Sabha, in New Delhi on December 9, 2019. Twitter/@LokSabhaSectt

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Jollu Shiva’s parents -- Rajanna and Maniamma, and his sister Rajeshwari (left) showing his bonafide certificate in Gudigandla village of Narayanpet district on Monday.

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Front page of OCI Registration Certificate

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