Three young designers -- Jubinav Chadha, Taarini Anand and Saim -- presented their collections at the Lakme Fashion Week x FDCI's GenNext show.
T20 WC: Mumbai-born USA pacer Netravalkar awaits emotional reconnect with Wankhede
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
Prachi Dhabal Deb does not bake cakes. She writes stories in royal icing.
In India, as elsewhere, veganism has spawned an industry of plant-based products such as tofu, tempeh, peanut curd, cashew cheese, almond butter, flax eggs, sauerkraut, seitan, mock meats, apple honey, vegan chocolates, nutritional yeast and plant-based milks. There are vegan cafs and restaurants such as About Vegan (Jaipur), Bodhi Greens (Dharamsala), Carrots (Bengaluru), Earthlings (Mumbai) and Elysian Delights (Gurugram), vegan cooking classes, vegan tours, vegan conferences and vegan e-tailers such as vegandukan.com and veganmall.in. "Plant-based milks such as soy milk, almond milk and oat milk have made promising inroads with Indian consumers. "Estimated at $21 million vs the animal-derived dairy industry at $140 billion, plant-based dairy in India is projected to grow at a CAGR of 20.7 per cent to reach $63.9 million by 2024," write Dhruvi Narsaria and Rajyalakshmi in their 2020 report, "Insights on plant-based milk category in India", published by the Good Food Institute India and Ipsos India.
Veganism is all about being kind. And it all starts when you're kind to yourself first.
This versatile Thai red curry takes any kind of vegetable or protein in it and is served with steamed rice and garnish.
Last year, Kohli had adopted a plant-based diet and Chhetri said his awareness came during a stint with Sporting Lisbon in 2013.
Early Cricket Club chairman Gary Shacklady, himself a vegan, realised that many of the meals, especially at away grounds, were inaccessible to many of the players. This included the team's Hindu and Muslim players, who do not eat beef and pork for religious reasons.
Virat Kohli faces SM ire over the price of bhutta served at his restaurant.
'At home, being vegan is no real problem, and other than dairy (dahi, chhaas, ghee and kadhi) I can eat normally.' 'There is, of course, the eschewing of meat and as someone who likes (should I say liked?) Naga pork and beef steaks, and has eaten snake and dog, going vegan is unusual,' says Aakar Patel.
'Like public smoking, like the decriminalisation of homosexuality, like the acceptance of medical marijuana, veganism awaits its generational change,' says Aakar Patel.
This delicious bowl of coconut milk kheer is hard to resist.
Kohli is highly admired around the world as one of the most disciplined athletes of his generation.
Surprise your loved one with these simple and healthy meals.
A raseela aloo that incorporates nutritious drumsticks.
A recipe for starters for your weekend menu.
Football was not very close to Sunil Chhetri's heart during his days as a bubbly teenager with proclivity for pranks. He was only looking to use the sport as a vehicle to gain entry to a reputed college and continue his education.
10 recipes our readers savoured this year.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Sanjeeta Bhattacharya, who will be seen next in Jawan, loves her bargain pick-ups as much as her mother's saris.
An open sandwich that will bring delight to the faces of your children when they open their lunchboxes.
Tiger was roaming in the streets of Indore on May 08. A state of panic ensued in the area after the incident.
Prachi Dhabal Deb, who began her career as a financial analyst, but found her heart in the field of confectionery art.
The star ingredient of many a delicious preparation is, of course, cheese!
You can turn out dairy-free bites using tofu instead of paneer.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
A rice cooked with dahi kadhi is a soothing evening or weekend meal.
Two extremely healthy Indian soups from Andhra Pradesh.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
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