Tell us what's special for Christmas in your hometown.
Nayantara Patel lists four hotels to visit for the fabulous food they serve.
Baishali Ghosh tells us how to make fresh mayonnaise.
In a premise begging for food porn, there's a shocking scarcity of sensory pleasure or vision. You'll see more gastronomic delights in the two-minute trailer of the original Chef than in this entire movie, feels Sukanya Verma.
Now you can enjoy Egg Rice, Chicken Sandwiches and tasty Rice Rotis with Coconut Chutney at work.
The flight seemed crammed with groups of friends from Delhi and Mumbai. They spoke in the accented English of the privileged, threw abuse about freely, and talked loudly throughout the one-and-a-half-hour flight. While the excited group kept up their chatter, another quieter group went about its business with just as much efficiency, says Kishore Singh.
The Mutual Logistics Support Agreement will allow militaries of the two countries to use each other's bases for repair and replenishment of supplies besides facilitating scaling up of overall defence cooperation.
Rediff reader Reshma Aslam shares five finger-licking recipes that you will simply love.
'It should be considered one of the primary cuisines on Earth,' Zorawar Kalra tells Avantika Bhuyan.
There's a filmi face for almost every occasion.
Why order Chicken 65 from a restaurant when you can make it at home?
Airbus executive vice-president clears the air on the company's India operations and the rivalry with Boeing.
'Our Lockdown Life has a sort of schizophrenic, Dr-Jekyll-and-Mr-Hyde personality about it,' says Vaihayasi Pande Daniel.
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
Zzungry said it had introduced limited edition of 'Ulundu kozhukattai' and 'Kova kozhukattai' that are inspired from the cuisines of two states that hold great relevance in the life of Raghuram Rajan.
'We have known each other for the last five years.' 'He patiently waited for me and finally proposed last year.' 'It was beautiful, just the sort of thing I had always imagined.'
Evenings call for friends, interesting conversation, laughter and tempting snacks to go with it all. Get Ahead reader Sheetal Mahurkar, after sharing her recipes for kebabs, shashlik and tikkas, brings us the recipe for katori chaat
Reshma Aslam tells us how to cook a healthy, relishing breakfast.
Harnoor Channi-Tiwary visits the spanking new restaurant and returns impressed.
The Maharashtrian festival is incomplete without these traditional recipes.
Rediff reader Asiya from Hyderabad sent us this recipe.
Food blogger Stuti Baxi Vadodaria shares a secret recipe!
Chef Ajay Chopra tells you how to give an extra-ordinary twist to your breakfast.
Aseem Chhabra remembers Master Chef Floyd Cardoz who died of coronavirus in New York on Wednesday.
A cultural delegation will serenade Indians with 'chutney' and 'calypso' during the event.
'Memories of a simple, yet amazing childhood, long lost, but never forgotten.' Vijay Menon takes us back to a time when overnight train journeys were the most exciting events of our lives.
Try these amazing fritters made from hung curd.
Amit from Belgaum, Karnataka shares his weight loss journey.
Usher in the Parsi New Year with delicious dishes, says Mini Ribeiro.
Planning a barbeque party? Here are two lip-smacking chicken recipes. You can share yours too.
Delhi-based food blogger sent us this recipe.
Why visit KFC when you can make these yummy delights in your own kitchen Reshma Aslam tells you just how!
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