Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
The Uttar Pradesh government's 'One District One Cuisine' initiative, aimed at promoting local delicacies, has drawn criticism for omitting several iconic non-vegetarian dishes closely associated with the state's districts.
TasteAtlas, the online international food guide, has announced its cuisine awards for 25/26.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
A group of seers, led by the Akhand Parshuram Akhada, has launched a campaign in Uttarakhand's Haridwar to ban the sale of food under the name "veg biryani".
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Here's how to explore Ahmedabad like a local...
Do you know some of the thoughts, ideas, disciplines and items India has given the world?
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
'They use the word curry in derogatory terms but I use it with pride. It's something which our grandmothers fed us and our body and brain functions on that.'
Sacred spots and soaring peaks: Bucket-listing across the heartland. Roopa Unnikrishnan and her father journey through the heart of India.
Dr Amreen Sheikh, chief dietician at KIMS Hospital, recommends a list of healthy fat alternatives that you can have instead of cheese without compromising on nutrition.
India is the only significant power that all parties trust, or at least do not distrust, notes former defence secretary Ajay Kumar.
On World Hypertension Day, Dr Anup Taksande, clinical director-cardiology and cardiac interventions at KIMS Hospitals, Thane, explains why you must think twice before reaching out for that pack of chips, sugar-free cereals or instant noodles.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
The Punjab Cabinet has approved a series of measures aimed at enhancing public safety through forensic science upgrades and boosting rural incomes with a new farm stay policy.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
All about India's favorite summer beverage/dessert indulgences.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
'When I decided to be a cook I was ridiculed, heckled, bullied back home.'
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Priyanka Chopra embarked on a spiritual journey to the Golden Temple in Amritsar, where she offered prayers, participated in selfless service, and shared a glimpse of the traditional Punjabi cuisine.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
In West Bengal's assembly elections, fish has become a potent symbol of Bengali identity, with the Trinamool Congress and BJP clashing over food habits and cultural representation.
Mumbai hotels and restaurants are facing potential closures due to a critical shortage of commercial LPG cylinders, with similar disruptions reported across India. The crisis stems from revised government priorities for domestically produced natural gas, impacting the hospitality sector and potentially affecting tourism.
The multi-generational ensemble of world-class musicians dedicated to the masterful compositions and enduring legacy of the legendary sitar-musician.
Congress leader Rahul Gandhi demonstrates his commitment to rural communities by attending the wedding of a farmer's daughter in Haryana, fulfilling a promise made during a visit to understand the challenges faced by farming families.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Indian restaurants are grappling with a severe LPG shortage due to the West Asia conflict, forcing them to innovate with menus and cooking methods or face potential closures, impacting the food industry and consumers across the country.
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