The actor joins the ever-expanding list of film personalities who are turning authors with their life stories.

If we seek to define Indian as a civilisational entity, how far do you go back in history to seek 'authenticity of cuisine'.

The crispy paratha parcel with a filling of egg and minced meat is enjoyed with potato sabji and salad or with meat.

The mere mention of it conjures up images of robust gravies, heavy meats and over-spiced dishes.

The Nawabi delicacy from Lucknow has boiled eggs enclosed in mince.

Perfumery was one of the key ways in which a rich man’s food differed from dishes cooked for the masses.

Butter chicken’s place within Indian culinary history has always been guaranteed. Its popularity remains undiminished.

After a Rs 600 crore makeover, the Oberoi in New Delhi opens its doors to subdued aesthetics, an intimate cigar room and a fine-dining rest...

Lucknow’s legendary 'nawabi' sensibilities, often exaggerated and caricatured, have been on a decline.

Here are some of the dishes that stayed in our memory, including those by chefs you may not know yet.

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

Bhopali food is neither sour like Hyderabad food nor rich like Lucknow; it is laden with influences from Malwa, yet is very distinct.

Railways has been known for its bland food, shabby coaches and erratic schedule - in that order. But the 160-year-old institution is set fo...