In a statement, VSIL announced plans to set up a greenfield ethanol production facility, having a capacity of 2.5 lakh litres per day, with...

The issue includes an offer for sale of 70 lakh shares and fresh issue of 30 lakh.

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

Vinegar gives every drink a very different feel and, possibly, ancient roots.

Influenced by French, Dutch, English and Indian cuisines and spiked with robust African flavours.

The very mention of aam ka achaar triggers a physical response — lips puckering at the recall of brine and teeth teetering on tanginess — b...

Slowly, feni and other Goan liquors seem set for an image makeover — like urak, the milder, delicious first distillate of the cashew spirit...

Vinegar also came to India from Persia. Margaret Shaida in her Legendary Cooking of Persia conjectures that when Islam forbade alcohol, vin...

So why would people go out of their way to use a fruit that turns their food mauve? For its fruit-sour kick for one. Indian food is known f...

ET found plenty of familiar flavours in the cuisine of the Philippines, thanks to its diverse heritage.