On Raksha Bandhan, Demand for Ghevar Soars in Braj Area

By Brij Khandelwal Agra/Mathura: If it's Raksha Bandhan, can the demand for the 'ghewar' specially-made sweatmeat be far behind? This year, the halwais say the...
Read more

Contemporary Twist to Sushi in a Rustic ‘Town Hall’

By Bhavana Akella New Delhi: Amidst the narrow buildings of the national capital's bustling and tony Khan Market stands a colonial-style faded-yellow construction, opening up...
Read more

Taste of Awadh Travels to ‘Queen of the Hills’

By Vishal Gulati Shimla: A taste of traditional Awadhi food, combining 'sheermal' authentic bread with exotic trout found in the cool waters of Himachal Pradesh,...
Read more

Traditional Ice Creams Are Passe; Make Way for Nitrogen Variety

By Kishori Sud New Delhi: In the late 1960s came the Softy. It's now moved to the next level with liquid nitrogen-based ice creams being...
Read more

Creo and Caramel: The Creative Art of Food

By Jaideep Sarin New Delhi: The Latin word 'Creo' means to create or to make. This can also be said about the Creo restaurant...
Read more

This Hyderabad Eatery Offers Slice of Bengali Food, Culture

By Mohammed Shafeeq Hyderabad: Books, pictures and paintings on walls, a gramophone , a bed, a chair and a study table. No, this is...
Read more

Heritage Khorika Brings Back the Taste of Grandma’s Kitchen

By Aditya Sarma Guwahati: Savour the delicious 'ronga mota kukura aru sandoh guri' or chicken cooked with rice powder and herbs and relish the...
Read more

Sweet and Sour: The Great Battle over ‘Rosogolla’ Origins

By Chinmaya Dehury and Sahana Ghosh Kolkata/Bhubaneswar: The sugary, soft, spongy balls of Indian cottage cheese, the rosogollas, have virtually unleashed a war of...
Read more