Food
Taste matters
One mention of makki di roti te sarson da saag and Delhiites start imagining the yellow-green paddy fields of Punjab.
Keeping it real
With fusion food becoming a big deal over social media, many chefs are now on the look-out to fuse cuisines, but that is not always the case.
The monsoon drinks’ tale
This season, you can savour easy-to-make homemade drinks with ingredients that are easily available in a city.
Cooking the unconventional way
Chef Hemant Oberoi undertakes a gastronomical journey to explore traditional martabaan cooking which has got lost amidst modern methods.
Food for your soul
Monsoon calls for a piping hot bowl of Khichidi, the ultimate comfort food.
From scraps to scrumptious
A new sustainable menu at The Pantry in Fort is putting kitchen scraps to good use, transforming them into new menu items.
Swiss raise a glass to rare winegrowers’ festival
Swiss celebrate once-in-a-generation winegrowers’ festival.
The soul of Sardinia
The 10-day-long food festival features a menu that draws inspiration from recipes that are integral to the home kitchens of this exotic island.
SLIGHT INFUSIONS
Individuals are willing to experiment to a great extent with their palate.
Prepping for house parties
On the other hand, Lord of the Drinks, a chain of restro-bars, spoil their guests with highly appealing alchoholic beverages.