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CHETTINAD COOKING
Once, he washed dishes for a living. Today, he is a Padma Shri winner and entered world records for cooking 617 dishes in a day. Who is Chef Damu?From washing dishes to earning a Padma Shri, Chef Damodharan's journey is an inspiration. This culinary maestro, a PhD holder in culinary a...- How technology is helping restaurants scale regional Indian cuisine while maintaining consistent tasteRegional Indian cuisines are expanding nationwide, but maintaining authentic taste across new outlets presents a challenge. Technology is n...
- Beyond Hyderabadi and Lucknowi: 11 offbeat biryanis every true foodie must try at least onceBeyond the well-known Hyderabadi and Awadhi biryanis, India boasts a diverse range of regional variations. From Karnataka's creamy Beary Bi...
- Food Revolution: Local restaurants need to showcase their native cuisinesA few ways have emerged to access local foods. Pop-ups allow passionate local chefs to present their foods to customers who really want the...
- View: Fate of desi pickles is now in the hands of Indian restaurantsRestaurants have the ability to source the right ingredients and manpower for the often tedious preparation. It would give them better pick...
- Republic Day special menu: Tricolour dessert, Kozhi Chettinad & Keerai Masial recipes for happy guestsThe best way to make the most of your off day is by indulging in scrumptious food.
- Dining-table conversations get a twist; Bengaluru's Supper Club hosts intimate, sit-down dinnersFood-and-story sitdowns are a great way to spend the weekend, meet the like-minded and make friends.
- Earthen pots, 'handis', 'urlis': Traditional cooking equipment is making Bengaluru eateries smartRestaurant kitchens in the IT city are going back to traditional tools of the trade.
- For the love of food: Bengaluru college community saves local cuisinesLaunched in December 2014, the aim of the group 'Swad' is to document food stories, and embrace local consumption of food.
- What makes our cuisine 'Indian'? Throwing together disparate flavours, 'western' too, in a single dishWe have in our cuisine coriander, fenugreek, cumin from the Mediterranean, the perfumery and mewa from Iran, melons from Afghanistan, among...
- Travel to Nagaland this monsoon, feast on its unique cuisineMuch like a treasure box, Indian cuisine is set to surprise the traveller in you, again and again...
- Swedish Consul General Fredrika Ornbrant plans to visit Madurai during ChristmasOver delicious rack of lamb with caulif lower, and cardamom infused pears, Ornbrant told us of her Christmas plans — a trip to Tamil Nadu.
- Let India not duck a murgi museumNow that a famous restaurant in Beijing has unveiled a museum dedicated to its world-famous Peking Duck, Indians could consider establishin...
- Making exotic & healthy vegetable biryani the new trend among chefsChefs are cooking up newer versions using alternatives such as brown rice, tofu, olive oil and quinoa, besides fruits and vegetables.
- IRCTC among nine caterers fined by Railways for 'bad food'Plagued by a no. of complaints regarding the quality of food, Railways have made a concerted attempt to improve quality of food being serve...
- Street food in India safer than other tourist restaurantsElaborating on Indian food cuisine, O'Brien said Indian regional food was most complex and offered a diverse cuisine unlike known to outsid...
- Narendra Modi's swearing in: What's on the menuNarendra Modi will take oath as India's Prime Minister at the fore-court of Rashtrapati Bhavan.
- Aachi Kitchen plans Chettinad restaurant chains in five locations this yearTamil Nadu-based masala brand Aachi Masala is planning a chain of Chettinad restaurants, latest diversification of this nearly 2-decade-old...
- 48 private companies likely to sell shares worth $1.8 bn by JuneThese include Adani Ports, Adani Enterprise, Omaxe, Bajaj Corp, Sun TV, Fortis Healthcare, Essar Ports and JSW Energy.
- A matter of taste: What tickles the Indian palateThe move by the IGNOU to offer courses in Indian gastronomy and regional cuisines is welcome.
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