Raj Ganpath, a certified fitness coach, explains that a vegetarian South Indian diet can support weight loss and wellness by altering meal ...

Bengaluru is experiencing a revolutionary shift in advertising with the introduction of interactive 3D billboards. A recent viral video sho...

Henna for hair under 500 is a natural and affordable option for those seeking to enhance their hair color and condition. Derived from the l...

The foodbot dispenses hot idlis in seconds with podi & chutney on the side.

Inventing a dish is a lifelong memory, re-lived, recreated, rewritten, each time it is cooked.

Karnataka is also the birthplace of dosae.

He can be endearing and exasperating. But Chef and famous restaurant owner Gaggan Anand, like his food, is unfailingly dramatic.

The line between bars and restaurants often gets blurred in India.

Many eateries outsource base ingredients and semi-finished food items from home vendors.

As Indian Accent opens its new outpost this fall, are Londoners ready for dal Moradabadi and tofu medu vada?

Chinese food may have had a recent fall from grace in the hearts, minds and mouths of righteous Indians —but some comparisons are inevitabl...

Located at Lower Parel, The Bombay Canteen serves the freshest fish that is flaky and gorgeous. Head to lower parel to gorge on the dishes.

Barring a Haldiram or a Bikanervala, most desi snacks and beverages have stayed in the unorganized sector, sold by vendors using ancient, u...