Tea time hors d’oeuvres


Roquefort & potato scones

50 gm Roquefort cheese (or any blue cheese)
50 gm cottage cheese with chives
200 gm parboiled potatoes, grated

Bite-sized pleasure


Vols au vent make for perfect party snacks. They’re tiny, yet a mouthful, and open to any experimentation

Return of vintage


One cannot ignore cognac’s pedigree but neither can a bartender avoid its flavours for experimentation in cocktails

Parsi flavours

Chicken dhansak

Parsis form a distinct community in India. As the tales go, it is said that centuries ago, they migrated to India in just four boats and anchored along the coast of Rann of Kutch in Gujarat.

Oil take it


Cooking with hair oil is not as strange as it sounds. In fact, it’s quite the norm in India

Masala mavericks

Chef Vikrant Kapoor

The keepers of a culinary history hundreds of years old, These chefs celebrate their love for traditional Indian food at their famous restaurants across the world

On July 22, 2014, an international partnership across India, Africa and the US launched the “One Agriculture-One Science: A Global Education Consortium” initiative aimed at revitalising global agricultural education, capacity building and technology transfer.

A few weeks ago a public school in the National Capital Region organised an Id Milan during school hours for students. Not all students were invited to it. During the mid-morning recess, teachers instructed Muslim students to line up and go to the place for the function.