
Chefs from Visakhapatnam talk about the year that went by and the lessons for 2021
Aishwarya Upadhye From unavailability of ingredients during lockdown to the big debate around immunity boosters, it’s been a tumultuous year for the chefs. Three chefs from the coastal city reveal how COVID-19 has changed their lives
Food
A kitchen experiment to find the best alternative to raw rice for sweet pongal
Akila Kannadasan Is it ‘thinai’? Black rice? Perhaps ‘thooyamalli’, a heritage rice variety?
Food
Talking temple foods with Shoba Narayan and Rakesh Raghunathan
Shoba Narayan and Rakesh Raghunathan on the myriad ways in which temple foods are interlinked with life