TasteAtlas has released its 2025 list of the world's 100 best cuisines, with Italy taking the top spot, followed by Greece and Peru, while India secured the 13th position globally.
Picking a World Cup team isn't just about football. Somewhere between the colours, the players and the vibe of a team, you end up revealing a little bit about your own personality too.
Bitter gourd or Karela is often the most disliked vegetable in Indian households. Try this recipe and that notion could change.
Cook up a Raksha Bandhan meal for your sis. Head into the kitchen and surprise her with a meal that will make her real khush.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Indian athletes are undergoing a unique acclimatisation process at NSNIS Patiala and Bengaluru, spending nights in makeshift shipping container rooms. This initiative by the Sports Authority of India aims to prepare them for the unusual container-style accommodation awaiting them at the upcoming Aichi-Nagoya Asian Games in Japan, ensuring logistical issues do not distract from their performance.
Rain and road trips go hand in hand in Maharashtra. For countless travellers, the season isn't complete without a plate of steaming-hot Kanda Bhaji on a jaunt to Karjat at Thakare Hotel.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Zesty, spicy, tasty recipe to try this monsoon.
Namrata Karad, founder of Ahikoza by BRHAM, opens up about going from working on a Hugo Boss sales floor to seeing her bags carried by Alia Bhatt, Kareena Kapoor, Kylie Jenner, Khloe Kardashian...
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Ajinkya Rahane, known as 'Jinx', has retired from international cricket at 38, leaving behind a legacy of quiet resolve, exceptional captaincy, and crucial innings that often came when India needed them most.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
Max, Min And Meowzaki is not something Bollywood audiences are used to in their cinema that thrives on melodrama and noise. Still, it captures a slice of city life that has made space for cat lovers, movie buffs and Carnatic rockers, discovers Deepa Gahlot.
A bold cuisine known for its flavours and robust spices, Memoni food comes from the Memon community with roots in Sindh and Kutch.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
With Cocktail 2 stirring up excitement, we couldn't help but wonder if Kriti Sanon were a drink, what would she be ordering?
It took years and years to bump into a green banana and learn how to eat it.
Shaji Kailas delivers familiar mass moments, but Varavu never rises above its dated revenge formula.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
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.
Not only is Samay Raina going the Kapil Sharma route by bringing celebrities as special guests on his show -- which also means he has to be careful that his jokes don't land them in trouble as well -- but he also has to promote sponsors blatantly, observes Sreeju Sudhakaran.
From Ramayana Part 1 and Alpha to King and Toxic, here's why the next six months could be one of Indian cinema's most exciting line-ups in years.
After living in India's most palatial residence for 12 years, India's first President Dr Rajendra Prasad returned to his simple hut on the banks of the Ganga. He never owned a house of his lifetime.
Cook your summer weather sabzis before the season goes.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
'I own a few cars that I have had specified minutely to my taste, and it does feel nice to know that there are no other vehicles like them anywhere in the world.'
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Mouni Roy made a glamorous appearance at Cannes 2026, sharing photographs and videos amidst ongoing speculation about her personal life.
Grill these drippy avocado sandwiches, stuffed with cheese and mayo a la San Francisco.
While being more expensive than its four-door sibling, the M440i convertible is more exotic with its looks, and being a convertible certainly adds to the driving experience, says Somnath Chatterjee.
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.
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
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.
'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.'
