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HOW TO MAKE PODI
Mumbai nutritionist’s podi recipe adds a spicy twist to everyday meals. No fancy ingredients; only seeds and curry leavesMumbai nutritionist Vanshika Khurana has revealed a recipe for a spicy podi, which enhances various meals. This South Indian dry spice blen...- Forget instant noodles! Living in hostel or PG? Nutritionist shares easy 5-minute healthy meal ideas for better health, glowing skin & stronger hairHostel food ideas: Living away from home can be challenging, but eating nutritious meals doesn't have to be. Dietitian Trupty, from nutriti...
- Gastro doctor Dr Pal shares 8 eating tweaks to steady blood sugar and improve gut healthDr. Pal reveals that fixing metabolism often begins with simple food tweaks, not complex diets. He shares eight habit swaps focusing on ste...
- Want to lose weight by eating South India food? Nutrition coach shares four key secretsRaj Ganpath, a certified fitness coach, explains that a vegetarian South Indian diet can support weight loss and wellness by altering meal ...
- Bengaluru's 3D billboard featuring 'Hot coffee from skies' goes viral: Amazed netizens ask 'is this real?'Bengaluru is experiencing a revolutionary shift in advertising with the introduction of interactive 3D billboards. A recent viral video sho...
- 10 Best Henna for Hair Under 500: Discover the Natural Beauty of HairHenna for hair under 500 is a natural and affordable option for those seeking to enhance their hair color and condition. Derived from the l...
- Anand Mahindra bowled over by Bengaluru's idli bot, says it could be India's major 'cultural' exportThe foodbot dispenses hot idlis in seconds with podi & chutney on the side.
- California dreaming: A life of memories, many of foodInventing a dish is a lifelong memory, re-lived, recreated, rewritten, each time it is cooked.
- From mouthwatering dosae to Kadampulli & Mysore Pak: Karnataka is a food-lover's paradiseKarnataka is also the birthplace of dosae.
- How Gaggan Anand is setting a new course in food businessHe can be endearing and exasperating. But Chef and famous restaurant owner Gaggan Anand, like his food, is unfailingly dramatic.
- Raising the bar: Restaurateurs want to change the game, and focus more on gourmet foodThe line between bars and restaurants often gets blurred in India.
- Home-sourced ingredients are making their way into kitchens of Bengaluru restaurantsMany eateries outsource base ingredients and semi-finished food items from home vendors.
- After taking New Delhi and New York by storm, Manish Mehrotra's Indian Accent to debut in LondonAs Indian Accent opens its new outpost this fall, are Londoners ready for dal Moradabadi and tofu medu vada?
- Dumbing-down of cuisine: How restaurants are choosing style over substanceChinese food may have had a recent fall from grace in the hearts, minds and mouths of righteous Indians —but some comparisons are inevitabl...
- At 'The Bombay Canteen' try the chili crab & pan seared rawasLocated at Lower Parel, The Bombay Canteen serves the freshest fish that is flaky and gorgeous. Head to lower parel to gorge on the dishes.
- First-gen foodpreneurs pack old vada in new pavBarring a Haldiram or a Bikanervala, most desi snacks and beverages have stayed in the unorganized sector, sold by vendors using ancient, u...
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