'It should be considered one of the primary cuisines on Earth,' Zorawar Kalra tells Avantika Bhuyan.
Dining today isn't just about food -- it's about the experience and the story.
An initiative started by ESPNcricinfo and Zorawar Kalra, Founder and MD, Massive Restaurants, 'Googly Gujiya' a contemporary twist to the traditional gujiya, 'is a beautiful amalgamation of rich, contemporary ingredients, bringing a delicious burst of flavour with every bite'.
Rubina Dilaik, Amruta Khanvilkar and Nia Sharma burn the dance floor, observes Namrata Thakker.
A week before the launch of the 10th season of Jhalak Dikhhla Jaa, its makers threw a grand party for the contestants and star judges.
As the second season of The Night Manager hits the OTT screen, Deepa Gahlot looks back at the top spy thrillers on streaming platforms.
Kalra, who held titles like the 'Czar of Indian Cuisine' and 'Taste maker to the Nation', conferred upon him by eminent writer Khushwant Singh, was best known for his role as a culinary revivalist.
Now they are reinventing their strategies to stay afloat, as they see no sign of recovery for at least six months.
On the 100th day inside the house, Lopa and Rohan are left with a sour taste in their mouths.
From nitrogen frozen bhel puri and pav bhaji fondue to duck chilli samosas and paapri pizzas, fine-dining restaurants are now adding a bit of zing to the humble street food
The cloud kitchen market in India will hit $1.05 billion by 2023. Just 13% of the total market has been utilised so far.
Following the Supreme Court ruling against liquor being sold within 500 metres of state and national highways, the infamous Indian jugaad is in play once again. Veenu Sandhu, Nikita Puri, Ranjita Ganesan & Avishek Rakshit find out how India is coping.
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