Chefs are bringing down recipes from the remotest parts of Leh, Nepal and Tibet for the fine-dine tables.

The air is redolent with the fragrance of incense and fresh blooms. But the most delectable sound of all is of alur chop.

Momos may be devoured by residents from the seven sisters (and one brother), but it’s not quite a northeastern staple.

Chinese food may have had a recent fall from grace in the hearts, minds and mouths of righteous Indians —but some comparisons are inevitabl...

Indian cuisine(s) in exciting new formats have been the hottest selling propositions in the country for the last two years now.