SRINIVASA RAMANUJAM queues up to find out what goes into this Deepavali preparation at the iconic Dabba Chetty Shop in Mylapore

This year, Chennai has seen two staunchly-local five-star hotels spring up. ELIZABETH MATHEW meets the men behind the ambitious projects

For a dash of Punjabi cuisine and hospitality, head straight towards Made In Punjab

Why do we eat what we eat when grey clouds appear on the horizon and that first rain drop hits the ground? SHONALI MUTHALALY has some answers. And hashtags.

Chef William Tong on revamping the menu of Chinapolis Chinese speciality restaurant, at Vivanta by Taj, Thycaud, with his signature Sichuan and Cantonese dishes.

City hotels hold traditional cake mixing ceremonies, ushering in the spirit of Christmas

RAHUL VERMA finds a cold weather friend in Mayur Vihar!

From your local chaiwalla discovering digital wallets to restaurants setting up tabs for regulars, SHONALI MUTHALALY looks at how demonetisation has affected the food industry

Moringa honey is among the most popular varieties of floral nectar in the food sector. Farmer and beekeeper N Dhandayuthapani is one of those in the Cauvery delta reaping the benefit of combining apiary with agriculture

Health issues, social impact not considered, says LJD State president

Everything from tofu to mutton ghee roast is fair game now 

Kaapi 2.0, a new chain of minimalist cafes in the city, offers healthy snack options to munch on along with filter coffee

Festive fundraisers, takeaway menus, and payasam gift boxes. There’s a lot to choose from for this year’s Onam sadya

A pandemic-prompted wave of pop-up kitchens has now become a creative way for independent chefs and edgy restaurants to travel, experiment and connect with diners

Bakers and chefs are innovating with the traditional flavours of Onam

Eight samples had no manufacturer details, while the rest were from leading brands

Traditional Hyderabadi dishes include much more than dum biryani, proves a team of women at Luqma kitchen studio

Hyderabadis’ love affair with apricot continues to delight with many modern variations

Still ordering in, though lockdowns are over? You are not alone. As cloud kitchens juggle cuisines and experiment with new dishes from a single space, takeaway in Thiruvananthapuram gets more interesting every day

We sample inventive menus across the lush, experimental township, which draws visitors from across the world

Pa Pa Ya finally opens its doors in the city. We try its signature mix of playful experiments with Asian cuisine, from tuna tataki pizza to Korean jjigae

Ciclo Café’s new venture, Big Burger Theory, introduces hampers of hefty space-themed burgers with unexpected frills from guacamole to Japanese curry

Abu Dhabi is rising as a culinary destination with an emphasis on luxury dining offering cuisine from across the globe

An artisanal craft chocolate named Bon Fiction is made from cacao beans grown here

Set on 37 acres of farmland, the restaurant seats just 18 guests, serving multi-course menus starring ethically sourced seafood and meat, as well as freshly harvested vegetables and foraged wild greens

This is the time of year when that we draw up the Best Of 2022 lists, and trend forecasts for 2023. And But how do you predict the unpredictable? We start with gains from the past.

Saransh Goila tells how Goila Butter Chicken was born and why it is less sweet

Restaurants on Vizhinjam Harbour Road are making waves for dishing up the best seafood in town

Nearly 70 shops dealing with food-based business inspected; flash inspections conducted considering the crowd turnout for Kerala State School Kalolsavam

This pongal, help yourself to healthy servings of Foxtail Poli and Little Millet pepper pongal While Pongal meals have traditionally been a rice-dominant affair, give Foxtail Poli and Little Millet pepper pongal a try

Climate crisis is real. It’s time to switch the narrative towards seasonal, locally available produce for sustainability, say speakers at the recently-concluded four-day Nilgiris Wild Food Festival