Google's "Year in Search 2024" report highlights India's diverse interests, showcasing a mix of sports, entertainment, politics, and food. ...

Onam Sadhya, a traditional vegetarian feast from Kerala, features a variety of dishes blending sweet, sour, spicy, and savory flavors. Key ...

Ganesh Chaturthi celebrations are incomplete without a scrumptious meal.

Most of what we think of as flavour comes from aromas, and many ingredients now used only for perfumery were once also eaten, especially wh...

The recipe is easy and quick to make.

The cookbook is largely based on Louisa Durrell’s recipe notebook and cookbook collection.

As chaat became a ubiquitous street food, the use of masala also morphed from simple bhuna zeera-rock salt combine to recipes containing mu...

Karnataka is also the birthplace of dosae.

Indian food uses various distinctive souring agents like the dark kachampuli vinegar, anaardana, and green bilimbi.

The discarded coriander stalks can make fragrant sauces, dips and even sambar.

Here's a list of recipes with a twist that you can make at home for breakfast, lunch or dinner.

Unique flavours and use of local vegetables, fruits and fish is what defines Goan Saraswat cuisine.

Low-hanging fruit’ is a cliche used to describe tasks that are easily achieved — whoever coined it hasn’t savoured the Dussehri mango.

Mangoes are among the coolest things in summer. This year, the library of mango recipes got bigger and better.

With a wide variety of food joints to choose from in every nook and corner, Singapore is truly a paradise for food lovers.

The Rs 101-crore ADF Foods has 200 to 300 ethnic Indian food products under brand names like Ashoka, Camel, Aeroplane, Khansaama and Truly ...

Patak’s going native (ie becoming Brit) may not have meant much to the average desi in India where the UK-based brand has negligible recall...