Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
An especially yum falafel recipe that your children will love.
The classical Middle Eastern snack gets a chicken twist.
This homemade wrap has the perfect balance of falafel, mixed green salad and Tahini sauce.
How many of these have you tasted?
Served cold sandwiches and falafel after training session, Indian cricketers opt to eat at hotel
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We are bringing you recipes from her latest cookbook, one-a-day
Aseem Chhabra glances at the week gone by in New York
Add a fun, vibrant twist to your weekend with a vegetarian mezze platter.
Make this hummus over the weekend, and have it with bread, pita or fresh veggies for the next few days as a healthy snack.
"I'm sure BCCI will sort this out," said Ganguly
From eating waffles and hot dogs from food vendors around Central Park, to having dimsums at Chinatown, the Top Chef host reveals her favourite food places.
The smoky chicken pairs beautifully with warm flatbread.
An American journalist has kept his promise of literally eating his words if Donald Trump clinches the Republican presidential nomination as the scribe consumed a nine-course meal featuring newsprint from his column.
Prison officials are going to place platters of West Asian delicacies such as kebabs, falafels and baklawa to lure Palestinian hunger strikers out of their resolute stand.
The company, which has recently made a foray into the frozen food segment under ITC Master Chef brand targeting both retail and food services players, is also planning to expand its reach to over 30 cities in the retail segment and 100 cities in food services segment during the period. ITC will be the third major organised player in the frozen food segment after McCain, which is mainly in the vegetarian segment and Venky's, which is in non-vegetarian.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
'Fashion changes fast and if you are not keeping up you're getting left behind,' design diva Anita Dongre tells Pavan Lall.
This new Silk Road has the potential to once again have a lasting impact on the commerce and culture of this region for generations to come
India needs a 1,000 more Ashoka universities, Naukri.com Founder Sanjeev Bikhchandani tells Anjuli Bhargava.
An alien monster to begin with, the Kochi art biennale has slowly wormed its way into citizens's hearts, says Anjuli Bhargava.
Over Lebanese delicacies, the daughter of billionaire Kumar Mangalam Birla talks money, relationships, her passions and how she outpaced her peers.
A look at the life and times of maverick businessman Chinnakannan Sivasankaran
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