Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
Chef Roopa Nabar comes up with a recipe for the holiday season, that's as delightful to look at as it is to eat.
The unique East Indian community of Mumbai is one of the city's oldest Catholic communities. Their Christmas celebrations have a distinctive blend of Portuguese influence, Maharashtrian roots and age-old family traditions.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Spicy food needs a gentle friend. Enter the raita. It is really a tasty salad in creamy yoghurt, with crunch and mild flavours, to cool your palate and brighten your meal.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
Chef Zubin D'Souza offers a simple, spicy, sexy way to serve luscious strawberries, which are just coming into season. He calls it Beriyon K Thal!
A look at how ice cream is eaten in different places all over the world.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
A Middle Eastern-Mediterranean-style chicken dish, Chef Khaled Abu sautes bite-size chicken pieces with mild spices, onions, garlic, tomatoes and finishes it with lemon, lemon zest, parsely and olives. It's an excellent match for a nut-garnished pilaf.
Sona Bahadur's Goa currython yielded interesting results.
You can't find a simpler, more palate-pleasing recipe than this South Indian-style yoghurt-rice ball preparation.
These cute Walnut Ice Cream Bonbons, wrapped in a chocolate shells, topped with a crunchy sticky nuts are dessert that will delight everyone.
Jazz up a plain omelette with a few mushrooms and spinach and you have a gourmet breakfast. Hitesh Harisinghani shows you how.
Pakoras are much celebrated in the monsoon. But who doesn't enjoy a plate of onion pakoras on any day of the week with a hot cuppa?
'The moment someone forbids you to eat something, you want to eat it even more.' Dietician Riya Jain says this all-or-nothing mindset is exactly why most fitness resolutions fail.
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.
Explore India's love for kachoris in every form -- crispy, deep-fried and bursting with flavour. Here are 7 must-try variations that go beyond the usual, from classic favourites to innovative bites.
A stunning book on the Kumbh. And a recipe.
Chicken lovers will certainly tuck into this fiery, yummy Maharashtrian curry by Manisha Kotian. Tender chicken pieces are simmered in a rich, spicy masala that's delightfully spiked with black pepper and kasuri methi.
Whip up a refreshing Greek Salad in just 5 minutes! Bursting with crisp cucumbers, juicy tomatoes, olives, red onions, and creamy feta. Light, healthy, and full of flavour.
Two special dishes to include in your Onam feast.
This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa. A dish full of crunch and nutrition, it's light too.
Hitesh Harisinghani presents a sumptuous weekend special. Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.
An Indo-Chinese take on eggs, Hitesh Harisinghani makes Chicken Foo Yung, a delicious, healthy omelette with chicken and vegetables.
The late Arthur J Pais mastered Chef Hemant Mathur's recipe for Tandoori Prawns. Succulent, tasty bites, they need to be charred perfectly.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Poha can be the way to centre of a cutlet and to the centre of your heart.
Manisha Kotian's CKP-style Vadi Che Sambar is like a warm hug straight from a traditional Konkan kitchen. Soft, melt-in-the-mouth vadis take a delicious dip in a tangy, spiced sambar.
Around 10 per cent of the world's population now uses the AI tool. For what though?
With Lucknowi food in the global spotlight, it's time to make the elegant city's most famous dish Galouti Kebabs.
An introduction to the mellow flavours of Mizo cuisine.
Chef Hiralal of the former Mumbai Khau Galli restaurant on how to put together runaway-popular Mumbai street food Bhel Puri.
Tender chicken, couscous and the nutty richness of walnuts come together in a protein-packed recipe that is as healthy as it is yummy.
A zesty and mouth-watering paneer recipe that will woo your tastebuds.
One of the jewels of desi-Chinese cooking, especially for vegetarians, is Gobhi Manuchurian. Sheetal Mahurkar makes the deep-fried delights with cornstarch-coated crisp florets that have been cooked up in a chilly-capsicum-soy sauce.
Chicken Soup is everyone's favourite. To it Reshma Aslam adds sweet corn to rustle up a soup that's delicately-flavoured yet filling -- ideal for cosy evenings.
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