slow-food

A look at three virtual culinary communities launched amidst the pandemic

How three culinary communities launched amidst the pandemic have brought people together over their shared love for food

A healthy lunch bowl or gourmet food? Cloud kitchens in Coimbatore offer a diverse menu

Spicy jalapeno-pineapple and musk melon: New-popsicle flavours to try this summer

Millets and mushrooms take the top spot on Godrej’s food trend report

Chef Massimo Bottura serves Italian produce at a seven-course dinner, priced at ₹55,555 per head, at Delhi’s Leela Palace hotel

Anubhuti Krishna

Eid brings families together around the dining table with a variety of traditional delicacies and sweetmeats.

Celebrate Eid al-Fitr with these traditional southern Indian delicacies

Watch | How to build a zero-waste restaurant. And why no Indian chef has succeeded - yet

Tandoori Omakase makes a debut in South Delhi

A snapshot from Jigmat Couture’s gyaser collection

Discover a new side to Ladakh this summer with local food, heritage, and fashion

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How Pune is becoming a dining destination, drawing cosmopolitan bar hoppers

Geetika Sachdev

Chef Gaggan Anand creates an India-inspired tasting menu for Delhi diners

Geetika Sachdev

Millets are kind on the planet, and come with nutritive benefits

The new millet wave: Why more people are talking about the grains now

Akila Kannadasan

A full-fledged vegetarian lunch complete with vadai and payasam at Padayal

Padayal, a restaurant in Coimbatore, serves completely raw meals

Akila Kannadasan

Spicy Ebi Tempura Maki (left) and cream cheese maki served at The Oriental Kitchen, Hyatt Regency, Thiruvananthapuram

Hyatt Regency’s The Oriental Kitchen in Thiruvananthapuram serves popular pan-Asian delicacies

Saraswathy Nagarajan

Lato, also known as sea grape or sea caviar, is a type of seaweed found along the Tamil Nadu coast.

Seaweed is the latest superfood spicing up Indian fine dining, in dishes from soups and salads to jhaal muri and cocktails

Indian, or rather, India-inspired food is everywhere.

Indians love chicken tikka masala, the made-in-Britain curry. What about katsu curry from Tokyo and buss up shut from Trinidad and Tobago?

An exterior shot of Noma

How Denmark’s Michelin-starred Noma inspired Indian chefs to curate fresh, sustainable menus

Women making pongal during the festival at Nattarasankottai in Sivaganga district, Tamil Nadu.

Excerpt from Tho Paramasivan’s Ariyappadaatha Tamizhagam: The festival of Thai Pongal

Tho Paramasivan

A Parsi spread by chef Farokh Talati in his book, Parsi - From Persia to Bombay: Recipes & Tales from the Ancient Culture.

Review | Chef Farokh Talati’s ‘Parsi - From Persia to Bombay’ is an aspirational yet approachable cookbook

Guests on a tour by The Papyrus Itineraries

Craft tours to village stays: Take a slow holiday this New Year

Siddhi Dhamal Dance at Postcard Gir Wildlife Sanctuary

Village walks to quarry pools: How to learn new skills while you holiday this New Year

Twin studies suggest food preference is 50% genes and 50% personal experience. Image for Representation.

Picky eater? Research shows it could be in your DNA

Thinking of eating bugs to save the planet? Tribal communities in India have been doing it for centuries

Professional Chef in the Restaurant Kitchen. Image for representative purpose only.

The Indian dining scene is getting hip but restaurants are co-opting cuisines while ignoring the techniques