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CULINARY ADAPTATIONS
In 1912, a wrestler got bored of eating ghee & milk every day. Then one day, a simple kitchen experiment led to the creation of one of world's most loved mithaisDiscover the fascinating history of dodha barfi, a beloved Indian sweet believed to have been created by a Punjabi wrestler more than a cen...- Goa received more than 46 lakh tourists in first five months of this yearGoa welcomed over 46.39 lakh tourists from January to May this year, a slight uptick attributed to enhanced connectivity and diverse experi...
- Tourism and hotel sector stocks: Time for a correction in business? Are analysts getting it wrong? 15 stocks from the ecosystemThe Indian hotel and tourism ecosystem has benefitted from the post-Covid travel urge. Occupancies were high, room rates firm, supply is, i...
- Six new K-dramas to watch this week on OTT starring Lee Jae Wook, Jin Ki Joo, Lim Ji Yeon: Doctor on the Edge to Teach You a Lesson to My Royal NemesisThis week's K-drama releases have a diverse range of genres, from medical romance and fantasy to thrillers and military comedies. New title...
- Breakfast of Michelin star championsBreakfast is an overlooked masterpiece in the culinary world, yet Michelin, a pivotal authority in gastronomy, hasn't fully recognized this...
- Guzzlers out, firms switch to lighter canteen menusCorporate canteens across India are facing an LPG supply crunch. This is increasing costs and disrupting kitchen operations. Large food ser...
- MasterChef India 2026 winner: One is an architect, another flies model aircraft. Who are brothers Ajinkya and Vikram Gandhe?Nagpur brothers Ajinkya and Vikram Gandhe have won MasterChef India Season 9. They impressed judges with Maharashtrian home-style dishes. T...
- KjolleNestled in the heart of Lima, Kjolle reimagines traditional Peruvian cuisine through a lens of rustic elegance. Under the direction of Chef...
- Step up to the plate: Catch a taste of heritage at La Cime, OsakaAt La Cime in Osaka, Chef Yusuke Takada masterfully blends French culinary techniques with Japanese ingredients, creating a unique dining e...
- How the humble 'achar and parathe' paved the way for 'Pijja' mania in the USIn 2001, Tarla Dalal published a cookbook about adapting foreign recipes for Indian tastes, highlighting the ease of making meals with flat...
- Bikanervala to expand business in UKBikanervala partners with The Montana Group to expand into the UK, marking a strategic move to globally promote Indian culinary heritage. T...
- Food Trends of 2025: These food options will be dominating the restaurant menusThe National Restaurant Association's 2025 "What's Hot Culinary Forecast" suggests that the food scene in 2025 will be defined by a mix of ...
- Dubai's thriving food and beverage sector: A recipe for successSunjeh Raja, Director and CEO of the International Center for Culinary Arts (ICCA), Dubai, spoke with Kabeer Sharma, Editor in Chief, India...
- Celebrating National Tequila Day: Here are some fascinating facts about Mexico's iconic spiritTequila's deep-rooted connection to Mexican culture is undeniable. The drink's origins can be traced back to pre-Hispanic times when the na...
- 4 Indian innovators in world's top '50 Next' gastronomy gamechangers listNathan, who will be taking up a post of Lecturer at the Anglia Ruskin University in the UK later this year, is now researching the topic in...
- This CEO runs a tight ship working from homeJalesh Cruises CEO believes some ground rules need to be in place even for remote work.
- Hotels bet on home deliveries of food, add more properties for deliveries across major citiesFood deliveries and takeaways have been permitted under essential services during the lockdowns in various states. Swiggy said over the pas...
- "Berggruen Hotels appoints Chef Jerson Fernandes as the Corporate Chef"Berggruen Hotels, which owns the mid market brand Keys Hotels, has appointed Chef Jerson Fernandes as their Executive Chef.
- Don’t banish foreign flavoursIranians should simply follow the Indian model of adopt and adapt.
- 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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