Chef Nitu from Novotel Bengaluru Outer Ring Road shares the recipe.
Savouring the smooth, melt-in-the-mouth charm of chocolate has always been a delight. But beyond its irresistible flavour, this much-loved treat hides some fascinating facts you may never have come across. before. Here are few..
Diane Keaton's wit and honesty taught us that ageing and uncertainty aren't weaknesses, they are part of what makes us human and graceful, observes Sreehari Nair.
The actor learned the art of making chocolates and treated her fans to her new skills.
Vishaka Rautela tells you how to plan a surprise date at home.
It costs approximately 6,00,000.
Currently a ton of cocoa costs about $1,845 (1,500) at the exchange, $25,610 (20,821) at big chocolate producers like Barry Callebaut and $32,082 (26,083) in the shop.
Wow your guests with these delicious modak preparations.
Food blogger Vishaka Rautela shares recipes infused with alcohol.
With Valentine's Day falling on a Friday, travel is picking up as people look for quick getaways.
Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.
'I might argue if I have a point to put across. Sometimes you have to be loud or you will not be heard,' Lopamudra Raut tells Rediff.com's Rajul Hegde.
Slurrp! These mouth-watering dishes will make Children's Day special for your kids.
A look at the menu for 2018's Oscars Governor's Ball.
Leading chefs from across the country share their journeys to find exotic ingredients and techniques.
Avinash Kumar, Executive Chef, Novotel Imagica Khopoli shares his recipes.
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
The catering industry was once wedding-centric. Now it's learning to do things in style, to match the evolving tastes of a young, corporate India.
Sandesh, Rajbhog, Rosogulla and Chamcham have been revamped to keep up with people's adventurous palates.
'As long as people are eating we will be there,' Rebel Foods CEO Jaydeep Barman tells Viveat Susan Pinto and Niraj Bhatt.
Spice up your romance with these recipes.
Over expensive wine, an exquisite menu and royal ensemble, the Queen hailed the "milestone" visit of the Chinese president to Britain and declared Anglo-Chinese ties are being taken to "ambitious" new heights.
This week's collection of stories that prove we live in a truly mad, mad world
Has the advent of technology made it easier, or more difficult, for brands to communicate with you and your valentine?
Sunny Leone tells us what she loves to eat.
Here's your weekly digest of the craziest and funniest stories from around the world
