Anand Mahindra, a prominent business tycoon, recently drew attention to the frequently underestimated vegetarian food of Punjab. In a tweet...

'Laapataa Ladies' is a film that captures the chaos and calm of train stations, where the story of brides switching places unfolds amidst t...

The Indian diaspora in the United Kingdom celebrated the Pran Pratishtha ceremony of Ram Lalla in Ayodhya with digital banners in London. H...

Millions of people in India are living with diabetes, a chronic disease, which though slow to progress, wreaks irreversible damage to the h...

This year's Amaranth Yatra will begin on July 1. Over 120 langars (community Kitchens) are being established this year for the pilgrims alo...

Convoys of tractor trolleys bedecked with flowers and playing 'victory songs' on Saturday rolled out of the Singhu protest site, as farmers...

The chef shares menus that can be cooked and savoured together with family and friends.

Delhi's popular snacks like bread pakoras and momos are also deadly.

In the competitive F&B industry, every restaurant today is looking for a differentiator.

Salman Rushdie gave it his own spin when he wrote in Midnight’s Children of the ‘chutnification of history’.

Imagine the nationwide commotion if such a tax were to include namkeens, vadas, samosas, kathi rolls, bhajis, bread pakoras, chhole bhature...

Factory-made bread, ‘untouched by human hands’ as ad campaigns promised, was a shining white sign of pure and healthy bread. But making bre...

Rahul walked up to a local vendor at the busy market place, sending his security team into frenzy.

Every purveyor of what is called junk food knows one fundamental, inalienable human trait: our love of toothsome indulgences.

It is a sad commentary on our species' concern for self preservation that comfort foods, while varying in specifics.

ince the morning, people could be seen walking towards Tihar Jail from Hari Nagar depot where barricades had been put up prohibiting entry ...

Some of the most fascinating insights , in fact, come from chefs who come to India and make it their business (and their passion) to study ...