The Bangkok-based chef's never-give-up attitude combined with passion for cooking has paid off.
A visitor casts a shadow on the ground as she looks at art made from trash picked from Mount Everest at a visual art symposium in Kathmandu.
Try this homemade mithai on Independence Day and wow your guests.
Men, please pamper your partners with these simple breakfast recipes on International Women's Day!
There's always scope for new ideas, new people and new experiences.
A restaurant in Bangalore is witnessing large footfalls, since the debut of their latest delicacy, a gold-plated dosa, which is priced at a whooping Rs 1,011.
Akshay Gupta reveals how he turned his life around.
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
In a first in India, the fast-food joint is converting used cooking oil into biodiesel, which is used to power 20-25 trucks that make trips to around 275 restaurants carrying supplies from its distribution centre
the second part of the extract with kind permission from Macmillan India.
How do you get your child to eat right? Our Kid Eats Everything by Neelanjana Singh tells you just that! And we bring this excerpt from the book for you:
Is your partner a whiz in the kitchen? Share his/her best recipe -- according to you -- with us.
We bring you the calorie count and nutritional content of these two popular snacks.
They'll tell you Goa's food stories in photos.
Rajesh Karkera and Abhishek Mande visit Mumbai's Khau Galli restaurant and show you how to make lip-smacking sev puri at home!
Tejashwi accused the Nitish Kumar-led government of meting out "step-motherly" treatment to migrant labourers.
A blend of rich flavours, this curry is served with Crispy Rice and Spicy Salsa.
Reacting sharply to the innocuous reply from the South African, Ashwin came out with a loaded tweet.
Co-host of a brand new television show that takes you to India's most haunted places, Rocky lists five that scared the living daylights out of him.
Facing the ire of people over the midday meal tragedy, the Bihar government plans to provide printed instructions to school principals about food quality and safety besides painting the norms on the schools walls.
'On the flight back to India, four full days after I had eaten at home, I had my first -- and very welcome -- meal, and recall asking the air hostess if there were more portions of dal than the helping she had served me,' says Kishore Singh.
Rediff reader Annapoorni, 51 from Polibetta, Karnataka shared this interesting recipe.
Rediff reader Navneet, 30 from Vadodara tells us how he lost 15 kg with the right diet and exercise.
The canteens would provide breakfast at Rs 5 and lunch and dinner at a cost of Rs 10.
Bollywood stars posted beautiful pictures on World Ocean Day.
Presenting 5 simple tips on how you can take charge of your health and stop agonising about your weight.
Food blogger Siddhi Panchal shares her special modak recipe. You can share yours too!
For the love of films... and larger-than-life food!
Two foodies share their experiences; you can share yours too!
Work will never end, but one day our life will.
'I need a haircut, but who can I trust with a pair of scissors?', asks Kishore Singh.
Bang in the middle of Chennai, A Ganesh Nadar experiences a culinary delight that brings back fond memories of his childhood.
'She didn't eat beans, disliked spinach, abhorred peas, but mostly she wouldn't eat things the name of which she didn't know, which seemed to consist of the entire vegetable kingdom.' 'For some reason, she finds even dahi unpalatable,' sighs Kishore Singh.
Chaos has hit relief distribution in flood-ravaged Kashmir as some survivors of the natural calamity from the summer capital of the state are running from pillar to post to get food grains but to no avail.
The 52-year-old, who started as a helper, has been in the business for the last 35 years. Today, assisted by his wife and a team of seven workers, Sakhare sells about 50 kgs of poha (made out of flattened rice), serving 1,000- 1,200 people daily, which fetches him over Rs 100,000 a month.
Great chefs are alchemists. They put ingredients and flavours together in ways that are sometimes unfathomable, says Rahul Jacob.
Barring stray incidents of violence like stone pelting, the shutdown called by the MVA allies Shiv Sena, the Congress and the Nationalist Congress Party was largely peaceful.
Whip up these delicious dishes at home!
'Kindly advise about the following stocks. Can I hold or exit?'
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