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TODDY VINEGAR
Beyond Hyderabadi and Lucknowi: 11 offbeat biryanis every true foodie must try at least onceBeyond the well-known Hyderabadi and Awadhi biryanis, India boasts a diverse range of regional variations. From Karnataka's creamy Beary Bi...- Roots to plate: Chefs tap hyperlocal flavours & histories to craft unique menusChefs across India are focusing on local flavors and sustainable food practices. They aim to preserve culinary traditions and introduce reg...
- From a wild pink flower to green mangoes, the souring agents that add flavour to Indian cuisineIndian food uses various distinctive souring agents like the dark kachampuli vinegar, anaardana, and green bilimbi.
- How vinegar plays versatile roles in people's lifeVinegar gives every drink a very different feel and, possibly, ancient roots.
- Goa All Out: The new restaurant O Pedro by the Bombay Canteen team is a hat-tip to the swinging stateWith its vaulted ceiling, potted greens, wicker chairs, wooden furniture, azulejos tiles and blues and whites, O Pedro reminds you of an ol...
- Raising a toast: Here's how Goa's local liquors like feni are getting a makeoverSlowly, feni and other Goan liquors seem set for an image makeover — like urak, the milder, delicious first distillate of the cashew spirit...
- Eight simple home remedies to overcome a hangoverThe repercussions of last night's party can turn your morning into a nightmare. But these remedies can help you.
- Sneak peek into the sweet, sour and spicy famous Goan cuisine; try these must-have dishesThe Portuguese introduced chilli, potato, tomato & pineapple to India, reigned over Goa for nearly 400 years & rustled a new cuisine for th...
- Vinegar & its connection to Easter, wines & Indian foodVinegar also came to India from Persia. Margaret Shaida in her Legendary Cooking of Persia conjectures that when Islam forbade alcohol, vin...
- Planters of nut looking for alternative waysIt’s a wonder nut all right. You put it in your hair, drink its water, grate and squeeze it for milk and use it as fibre. Experts feel you ...
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