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DUNKING SNACKS
Viral video shows chocolate momos in Delhi, netizens react: ‘your worst nightmare coming to lifeA street vendor in Delhi is now serving chocolate momos, a fusion dish that has sparked outrage among momo enthusiasts. The dish involves d...- How to get off a long flight feeling your bestBryony Deery, founder of Pilates by Bryony and Dior Beauty's wellness expert, shares her travel and wellness tips. She recommends using the...
- Rediscovering rusks: The timeless snack that pairs perfectly with chaiRusks, often overshadowed by biscuits, are simple dried bread slices typically mildly sweet with added fennel or cardamom. Though not as po...
- Billionaire Goenka slams US restaurant charging Rs 1400 for a piece of dosaThe 'All Day Breakfast' menu at the unnamed restaurant offers whimsically named dishes such as the "naked crepe" for dosa, "dunked doughnut...
- Demand for packaged ready-to-eat foods gathers steam as Indians crave a break from home foodAs consumers crave a break from home food and are yet skeptical of eating out or ordering in, the packaged ready-to-eat segment is witnessi...
- Did you know that ‘shukto’ - a Bengali banana flower dish - was one of Swami Vivekananda's favourites?Bengal is particularly fond of mochar, as banana flower is called there.
- The dying sponge fingers, and why it's time to bring them back on the tableA classic sponge is simultaneously one of the simplest yet trickiest cakes to make.
- How India's composite culture spawned some of our best delicaciesA look at many of India’s most loved, popular, festive foods immediately brings up the idea of the composite cultures that invented these.
- Relive your childhood days with a trip to Bengaluru's top restaurantsToast & Tonic is serving birthday cakes with chips and orange flavoured liqueur. Udinia plans to introduce kaalakhatta iced lollies.
- MTR, Sagar Ratna following different ways to be part of a new eating orderA cheese dosa may not have a place on your plate but it does on many others. It is these that Murali Krishna Parna, CEO of Sagar Ratna, is ...
- Holi palate: From chaat to thandai, its food is a celebration of India's composite cultureThe 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...
- Top five spicy dishes to set fire to your palateWith the prices of chilli still on the rise, we bring you some of the spiciest dishes in the city that we dare you to sink your teeth into.
- Five meat-free protein sourcesWhile meat & eggs are good sources of protein, there are alternatives for vegetarians too for every meal and all the snacks in between.
- 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...
- Must-have treats on a rainy dayTried and tested, deep friend treats that will give you a reason to slip on your gumboots and trudge to foodie paradise.
- Grand old Marie: Named after Grand Duchess Marie Alexandrova, the biscuit still rulesNamed so after Grand Duchess Marie Alexandrova, the snooty daughter-in-law of Queen Victoria, it has weathered many competitors over the ye...
- Cracker of a deal and Cremica gets the creamMrs Bector’s first business was a few hundred rupees for mango ice-creams. And, 25 years later, she struck a deal with Goldman Sachs.
- Piquillas to PaellaAwash in a myriad influences, Spanish cuisine embodies varied flavours, pretty much like the country itself that has embraced multifarious ...
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