Annam Cafe at Design Hotel in Phoenix MarketCity is the mall’s best-kept secret

A video on Pandan Club, a new restaurant in Chennai with a unique Peranakan Malaysian menu

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

Taste and health may seem paradoxical until you experience Breakfast in a Bottle

Sarvani Sweets launches its series sweet boxes featuring some iconic heritage spots of Visakhapatnam

The upcoming craft chocolate fest promises to be an eye-opener on the entire bean-to-bar experience

The shop, near the C.H. Flyover junction, often has around twenty people waiting outside at any time of the day

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

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

Cakes, cookies, puddings and more are in the Christmas hampers sold by home cooks

Chef Jason DeSouza’s White Plate serves glocal food with the theatrics of molecular gastronomy wrapped in marble and crystal chandeliers

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

Chef Parvinder Bali forages for ingredients, recipes and family histories on his mission to showcase the depth and richness of food emerging from Amritsar to Ropar

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

Chef Sanjay Thumma aka Vah Chef chats about his new project and the cookery contest organised by The Hindu

Game for some flavourful veeran soru and naatu kozhi saaru? The ongoing Kongunadu food festival at Gokulam Park showcases some most-loved dishes and culinary traditions from the region

Oddiyana by Mumbai-based cloud kitchen, Rroshashala, presents authentic Odia cuisine in a contemporary setting

MG Vedhavathi has been making soft karupatti aappams on Kamarajar Salai for over a decade

Albany, NY : Gemini Research, [1993]

In the previous two posts in this series, I described why companies sponsor open source projects1 and how following some basic project hygiene can help attract sponsors2. Now that your project is functioning at a high level and is attractive to companies, it’s time to talk specifics about accepting sponsorships from companies. Making it easy...