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

Watch while your breakfast is put together at this pop-up in Kochi

Shilpa Nair Anand A pop-up breakfast and brunch in Kochi: At George Mathew’s unusual pop-up, you can watch while your breakfast is put together, just the way you like it

An egg for all seasons.

Kursi miyana: keema in a couch

Rahul Verma The Hyderabadi delicacy not only has an evocative name but also a rich history

At Chennai’s slick new 100-seater bar

Shonali Muthalaly This was supposed to be a microbrewery. Now, it is a bar, celebrating local flavours, and fishermen. What next?

This Goan restaurant cooks with Indian heritage ingredients

Akhila Krishnamurthy Through a workshop in Tamil Nadu, Edible Archives founders demonstrate the food philosophy they live and breathe in Goa

Turn to these lesser-known indigenous carrot varieties

Chitra Balasubramaniam

Sarah Todd and Donna Hay are among the chefs part of the ongoing Australian Open Chef Series

Serving aces, with a dollop of cream on top: The all-female Australian Open Chef Series

Gautam Sunder What’s cooking at the degustation dinners of the first Glam Slam of 2020? India-based restaurateur Sarah Todd and food stylist Donna Hay talk about their personalised menus for the tournament

A passion for baking led Nitash Lalkaka to set up his eponymous patisserie

Aparna Narrain Customers can choose from cakes and breads, including a saffron, pistachio and rose cake, and buckwheat ragi sourdough

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 | Bakers from India make the world’s longest cake

Other Articles

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Hydroponic farm Food

Farm refreshed: UrbanKisaan

Food

Pockets of French gastronomy in India

Lamb Navarin at The Qube Leela Palace in Delhi

Food

When French gourmet cuisine comes to India

Food

Rakesh Raghunathan’s new show 'Dakshin Diaries' to bust stereotypes

Food factionism: Rayalaseema cuisine

Food

Dhabas, chickens with breasts, and a life-saving gentleman: the cartography of a schoolboy’s hunger

Meet new meat: The appeal of fake meat

With health and environmental concerns leading to a shift away from meat consumption, there’s now a growing attraction towards plant-based ‘mock meat’ that imitates the taste and texture of the real thing

A feast of memories

Fancy eating a ‘grenade’? Yesteryear cookbooks come loaded with such quaint recipes

Faithfully Español

Chef Miguel Blanco’s ongoing pop-up is an epicurean journey through Spain

Creating a stir: Visakhapatnam’s growing cocktail culture

The city is gradually opening up to cocktails say the mixologists in town

Beat the heat in Visakhapatnam at this smoothie takeaway

Pick your smoothie at Pop Smoothie Station, city’s new healthy juice corner

Check out how the ‘boli’ is made

This is how boli, a cousin of the Maharashtrian puran poli, is made

The sweetness of Marayur

The Marayur jaggery, which recently got the GI tag, is made traditionally by units that have been in the business for years together

South east Asian odyssey

The view from the 13th floor of Barton Centre is spectacular and at the Asean-On the Edge restaurant, we quickly grab seats that offer us the best

What’s brewing this Holi?

Ring in the festival of colours with some refreshing thandai. But first, here’s a peek into its history

Honey from Burkina Faso: endangered foods from around the world

The latest addition to Slow Food’s Ark of Taste is Tapoa honey, collected by the Gourmantché people of Burkina Faso

Ewan Gunn, the lord of malts

Diageo’s global whisky master Ewan Gunn on his favourite drink and the complexity of its flavours

Takoyaki and egg buns to go...

...with cut fruit, cheap retail stores and cosmetics all in a row

Ice branding: how Indian bars are welcoming this new trend

Ice branding or ice stamping is a ‘no heat required’ act, which is slowly taking over the upper echelons of bars across the country and Roxanne is one

Brace for an icy welcome

Ice branding or ice stamping is the latest rage in mixology, taking the hashtag #iceporn to an entirely new level of bar theatrics

Kate Lyon, the 'Great British Bake Off' finalist, visits Chennai

We catch up with Kate Lyon, Great British Bake Off finalist, on her recent visit to Chennai

Milk from cows with fitbits

An organic dairy brand claims their product is a result of happy cows

If you like popsicles, then give cakesicles a shot too!

After cronuts and duffins, popsicle-inspired cakesicles take a bow on the dessert platter

Chennai's very own coffee roastery

This Chennai-based roastery offers connoisseurs a range of fine coffee blends

Indulge in Alphonso mango ice cream in Mangaluru

As mango season rolls in, Mangaluru gets ready for its annual tryst with mango ice-creams

Hot pongal by the Cauvery

It was in December, the Tamil month of Margazhi, when all the action happened in the village where my grandparents lived

The ever-bubbling cauldron of Kayasth cuisine

A cuisine that best expressed an idea of a syncretic India

Ironhill in Vijayawada completes one year

As Ironhill completes a year in Vijayawada, the pen-tailed treeshrew’s unmistakable presence on the logo, walls and banners is all the more hard to miss

These women food entrepreneurs are helping Visakhapatnam eat healthier

These women food entrepreneurs are spearheading a change in the dietary habits of the city

Looking for 'makke ki roti', 'sarson ka saag' in Visakhapatnam? Check out Chhappan Bhog

Chhappan Bhog has managed to do that little extra that makes it stand apart from other restaurants of its kind

How difficult is it to transform a garbage dump into an organic vegetable garden?

On the face of it, this vegetable patch of a little over half an acre doesn’t look very different from others.

This Bengaluru pizzeria lets you make your own pizza!

Head to 1441 Pizzeria and get a chance to make your own pizza

Why aren’t we eating more moringa?

They are packed with nutrients, tasty, versatile, affordable and found just about everywhere

These women mean business in the kitchen

Women restaurant owners tell what it takes to run the business and what keeps them going

What does a food scientist do? Maya Warren gives answers...

Food scientist, Maya M Warren, talks about her chilled treats and melting moments

Dine inside a shipping container in Chennai

Housed in shipping containers, this restaurant serves flavourful biryani, pop-sized pancakes and fiery chaat

The journey of Hyderabad's woman bartender

The South Africa-born bartender talks about her experience behind the bar and what led to it

Aloe vera halwa, anyone?

Though gajar ka halwa rules the roost during winter, there are other varieties as well

Woman power in India’s food circuit

From first movers in food blogging to United Nations forums, these women are cooking up a storm

For that ‘Kwality’ fare

This haunt has been the toast of Connaught Place for nearly 80 years

More coffee for the capital

An “experience centre” that lets you geek out on coffee

Chennai's Sante Spa Cuisine shines the limelight on clean eating

A vegetarian’s delight, Sante Spa Cuisine comes to Chennai with its trademark focus on clean eating

A Masterclass with Sarah Todd

Sarah Todd won Indian hearts as she presented the aloo gobhi with a flourish to the judges on MasterChef Australia. She shares the incredible journey she has been on ever since

Finding her own formula

Priyanka Shetty Sridhar has created a brand of organic baby food

Ajwa biryani is fit for the kings

This outlet from the Malabar coast is a perfect combination of rice, meat and spices

Get hooked to hot cutlets!

It makes sense to order a wide assortment of ready-to-cook dishes once in a while

Like water for mushroom

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

Like it fresh or steeped?

My grandfather’s bhindi had to be plucked fresh from the garden and sautéed just before lunch

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