Roman armies marched on stews made from dried fish. Ships sailing long distances knew better than to depend on the vagaries of fresh catche...

There are not all that many turkeys in India – 4,23,374 in the census, compared to 80.78 crore chickens. But this represents a whopping 66....

Her mother wanted to cook the crab with rice, but past crop failures meant that all that was available was cornflour doled out by the gover...

So far the sacking has been attributed to, among other theories, a supposed clash of culture and values between the old guard and the now-s...

Chef Ananda Solomon recalls the food trail from the summers in Mangaluru to the streets of Bangkok to the high table in Mumbai.

The decor, layout, music, lighting, the clean fragrance, comely staff — all come together very nicely to show you a good time.

Ramen noodles, sports travel, smartwatches — all that will be hot in the year ahead.

Heirloom tomatoes imported from the Netherlands cost Rs 1,000-1,500 per kg while locally produced ones can be bought for Rs 120-150 a kg.

“We are hiring more chefs, especially young, to give F&B a push,” says Andrew W Harrison, general manager of Four Seasons Hotel Mumbai.

Maximum India, a 20-day cultural extravaganza of Indian soft power, kicks off here on March 1 with scores of artistes set to enthrall a cap...

A variety of leafy greens traditionally eaten in India are gradually dropping out of the food chain.

If asked to name the first Bollywood film we could think of with a cook as central character we would probably name Hrishikesh Mukherjee’s ...