More aware global audiences are discovering nuanced regional Indian food through the work of a handful of Indian chefs.

Karnataka is also the birthplace of dosae.

The city is home to many senior couples living alone due to the modern family culture.

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

Housing societies in Bengaluru are creating platforms to announce what they cook and share dishes for a price.

A slice of quintessential Bengaluru is generating excitement among diners

Home chefs serve rare flavours of heirloom recipes in a polite and respectful 'ghar ka khaana' style.

Diners at these dos are drawn from closely networked social sets. So it may be possible to share the table with several A-listers all at on...

Bengaluru's food and beverage industry is no longer just about palate and plating.

Hailing from Kundapur in coastal Karnataka, Prabhakar’s midas touch, however, has transformed small-time hoteliers to millionaires.