We cannot imagine most of the cuisines of both countries without their pungent power, and yet this is a relative recent development in thei...

From those zealously trying to follow gluten-free diets to those looking for cheaper protein, 'besan' is the ingredient of choice for every...

Irish butter was traditionally produced from cultured cream.

If we seek to define Indian as a civilisational entity, how far do you go back in history to seek 'authenticity of cuisine'.

A resin-like extract from a plant of the celery family native to Iran and Afghanistan, hing or asafoetida is an ancient spice.

The vada today is all pervasive from the Assamese boras to dahi bada to medu vada and more.

There are rare Indian recipes that use paan leaves.

From the Awadhi parantha to the cafe versions, the flatbread reinvents itself.

Until the 1940s, potatoes, grown on the hill slopes of Garhwal, Kumaon and Meghalaya, were cultivated from the seeds brought in by the Euro...

This syrup or ras is what gives rossogulla its name, taste and texture, making it so irresistibly juicy.

A major advantage of pig farming is that they can be fed on fibrous low-quality agro byproducts and material that are not suitable for huma...

The very mention of aam ka achaar triggers a physical response — lips puckering at the recall of brine and teeth teetering on tanginess — b...

The average Indian’s interest in the archaeology of food was nudged out of its stupor in 2010 when archaeologists discovered the world’s ol...

However, the straining to refine the broth points to a French influence. The inclusive traditions also cut across classes.

The real problem is why we pay even this much. Because most Indian tomatoes do not deserve it. Their flavour, is just simple sourness, with...

The Holi palate is as diverse as the Holi palette. Whether or not you have the thandai this year, the Holi platter will carry the extraordi...

Technically, anyone bringing alcohol from Goa to Mumbai must get this pass, and then contrive to ‘lose’ the liquor in the city while ostens...