A resin-like extract from a plant of the celery family native to Iran and Afghanistan, hing or asafoetida is an ancient spice.
The vada today is all pervasive from the Assamese boras to dahi bada to medu vada and more.
As the hyperlocal cuisine of the Sheherwali Jains of Murshidabad goes gourmet, it is a turning point for India’s vegetarian dishes.
Indian food may be getting the respect it deserves in London as eateries are lately focusing on a nuanced approach to the cuisines.
Abruzzo may be lesser known than other Italian regions such as Tuscany, Piedmont or Veneto. But these days, it seems to be at the centre of a wine renaissance.
The mere mention of it conjures up images of robust gravies, heavy meats and over-spiced dishes.
From ordinary omelette to Nawabi delicacy 'nargisi kofte', here's how eggs evolved on India's platter
The Nawabi delicacy from Lucknow has boiled eggs enclosed in mince.
Fewer women get the opportunity to rise to the top of this game, and head kitchens of well-known restaurants.
After the first flush of faddish frenzy around organic food, a handful of chefs, restaurateurs and farmers are quietly working on sustainable dining to change how metropolitan India eats.
In London, whisky is the new cool as bartenders and distillers try to make the dark spirit less stiff, more fun.
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