Tired of the same breakfast? Discover exciting, easy-to-prepare exotic breakfast ideas for Indian homes. From avocado toast with a chaat ma...

Bamboo shoot has a big role in creating the flavours of most of the Assamese dishes.

Chefs say it's cheaper and vouch for the freshness it lends to the city's ever-evolving diner. q

Farms across the country are coming up with produce grown especially for premium eateries as chefs travel far and wide to pick up that secr...

Pav bhaji fondue & burrata were flown specially from Singapore. It took 6 months to plan the menu at the Goenka-Jhunjhnuwala wedding celebr...

Priced between Rs 1,500 and Rs 3,300, the Ubyld kit comes with pre-drilled wood components, screws, screwdriver, glue and an instruction gu...

Nawabi, Nizami, Mughal and Maratha kebabs are back on fashionable menus. The story of dorrey & chapli, pathar & Bihari, and the mythic 300-...

Kapoor zeroed in on shrikhand, a milkbased dessert, and added his own spin to it.

Rakhee Vaswani would curate a series of exclusive content for the brand's new e-commerce website and Youtube channel.

Selling recipe kits and offering other services could help the operators partly offset the current slow down even as they wait for the situ...

Chefs are cooking up newer versions using alternatives such as brown rice, tofu, olive oil and quinoa, besides fruits and vegetables.

From renovating menus to adding new innovative dishes on the platter, five star hotels in the capital are adding flavours from the streets ...

If your diet preferences are in line with those of Gwyneth Paltrow, Jared Leto and Natalie Portman, you probably think you have limited cho...

Here's a list of airport restaurants you just cannot afford to miss!

Rolling out the red carpet for Prime Minister Manmohan Singh, the Chinese leadership today conveyed a message of friendship, serving him so...

Renowned Chef Ian Kittichai uses world ingredients in all his dishes. He reveals the most ‘exotic’ dish he has ever prepared.

The British Airways flight to London used to be the least preferred by Jain passengers because of the absence of Jain food on board.