It doesn’t get better than hot ramen on a cold day in London

Annam Cafe at Design Hotel in Phoenix MarketCity is the mall’s best-kept secret

From your local chaiwalla discovering digital wallets to restaurants setting up tabs for regulars, SHONALI MUTHALALY looks at how demonetisation has affected the food industry

Café Dalal Street issues new currency in the menu!

The Drawing Room charms with fancy seafood set to Bohemian décor

It is the time for cakes and candles

Discover special Amritsari kulchas in Central Delhi

Karen Anand discusses the idea behind her Farmers’ Markets and memories of Hyderabad

Moringa honey is among the most popular varieties of floral nectar in the food sector. Farmer and beekeeper N Dhandayuthapani is one of those in the Cauvery delta reaping the benefit of combining apiary with agriculture

Niche regional spices and foods are seeing a surge in popularity, both within India and abroad, in a movement spearheaded by a homesick diaspora, curious lockdown cooks and innovative entrepreneurs

Health issues, social impact not considered, says LJD State president

Everything from tofu to mutton ghee roast is fair game now 

What do you get when a 93-year-old and a two-year-old get together? Bombay Sweet Shop’s desserts steeped in nostalgia with a hint of the modern

Kaapi 2.0, a new chain of minimalist cafes in the city, offers healthy snack options to munch on along with filter coffee

Festive fundraisers, takeaway menus, and payasam gift boxes. There’s a lot to choose from for this year’s Onam sadya

A pandemic-prompted wave of pop-up kitchens has now become a creative way for independent chefs and edgy restaurants to travel, experiment and connect with diners

Bakers and chefs are innovating with the traditional flavours of Onam

Eight samples had no manufacturer details, while the rest were from leading brands

Traditional Hyderabadi dishes include much more than dum biryani, proves a team of women at Luqma kitchen studio

Hyderabadis’ love affair with apricot continues to delight with many modern variations

Chef Matt Orlando of Amass was in Bengaluru recently. He talks about how sustainable living can be a winnable goal

A video on Pandan Club, a new restaurant in Chennai with a unique Peranakan Malaysian menu

After 100 outlets across the country, Theobroma opens its first patisserie in the city, in Anna Nagar. The second will open in Nungambakkam next week and feature all the favourites

There is a reason why street food has found its way into the menu cards of most restaurants...

Still ordering in, though lockdowns are over? You are not alone. As cloud kitchens juggle cuisines and experiment with new dishes from a single space, takeaway in Thiruvananthapuram gets more interesting every day

Taste and health may seem paradoxical until you experience Breakfast in a Bottle

We sample inventive menus across the lush, experimental township, which draws visitors from across the world

Sarvani Sweets launches its series sweet boxes featuring some iconic heritage spots of Visakhapatnam

Pa Pa Ya finally opens its doors in the city. We try its signature mix of playful experiments with Asian cuisine, from tuna tataki pizza to Korean jjigae

A small Facebook group, launched in 2015 by four gourmands, has grown into a vibrant community of over 1,67,000 people, all passionate about food

The upcoming craft chocolate fest promises to be an eye-opener on the entire bean-to-bar experience

Ciclo Café’s new venture, Big Burger Theory, introduces hampers of hefty space-themed burgers with unexpected frills from guacamole to Japanese curry

The shop, near the C.H. Flyover junction, often has around twenty people waiting outside at any time of the day

Abu Dhabi is rising as a culinary destination with an emphasis on luxury dining offering cuisine from across the globe

An artisanal craft chocolate named Bon Fiction is made from cacao beans grown here

Set on 37 acres of farmland, the restaurant seats just 18 guests, serving multi-course menus starring ethically sourced seafood and meat, as well as freshly harvested vegetables and foraged wild greens

Cakes, cookies, puddings and more are in the Christmas hampers sold by home cooks

Chef Jason DeSouza’s White Plate serves glocal food with the theatrics of molecular gastronomy wrapped in marble and crystal chandeliers

This is the time of year when that we draw up the Best Of 2022 lists, and trend forecasts for 2023. And But how do you predict the unpredictable? We start with gains from the past.

How an unassuming eatery in Kolkata, Ah Leung, and its iconic dish is the inspiration behind filmmaker-musician Jaimin Rajani’s latest documentary Singhara Chow

Saransh Goila tells how Goila Butter Chicken was born and why it is less sweet

Restaurants on Vizhinjam Harbour Road are making waves for dishing up the best seafood in town

Chef Parvinder Bali forages for ingredients, recipes and family histories on his mission to showcase the depth and richness of food emerging from Amritsar to Ropar

Nearly 70 shops dealing with food-based business inspected; flash inspections conducted considering the crowd turnout for Kerala State School Kalolsavam

This pongal, help yourself to healthy servings of Foxtail Poli and Little Millet pepper pongal While Pongal meals have traditionally been a rice-dominant affair, give Foxtail Poli and Little Millet pepper pongal a try

Climate crisis is real. It’s time to switch the narrative towards seasonal, locally available produce for sustainability, say speakers at the recently-concluded four-day Nilgiris Wild Food Festival

Chef Sanjay Thumma aka Vah Chef chats about his new project and the cookery contest organised by The Hindu

LUPA, the flagship restaurant of chef Manu Chandra, will take you far from the madding crowd

Jaypore-based Jagannath Chinary introduces us to tea with a twist in his hometown Jeypore in Odisha

With a heady mix of craft beer, high energy spaces and unique cocktail programmes, Pune cracks the cocktail code