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How to cook fish for Easter? Recipes for Pesce Aqua Pazza, a classic Neapolitan dish of poached fish and vegetables; and Caldeirada, made with white fish, lots of garlic, ginger, onions, tomatoes - and chillies!
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If you are in Ahmedabad for the ICC Cricket World Cup final on November 19, here’s a quick guide to all that you must eat in the city and where.
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Eggplant, brinjal, aubergine or baingan can be anything from bitter and greasy to meaty and rich. If you don't like eggplant, you've probably just had it badly cooked.
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The café has a mini-library showcasing a galaxy of titles by the British celebrity chef Jamie Oliver. The first three outposts are tucked inside the retail giant’s stores in Gurugram, Vasant Kunj and Noida.
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Housed in a 150-year-old Portuguese home, embellished with modern flair and utterly inviting, Barfly in Assagao is the perfect place to celebrate global cuisine, Agave spirits and camaraderie.
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Parsi New Year or Nowruz is being celebrated on August 16. This day, Sagan nu Bhonu or Nowruz Bhonu, the lavish Parsi festive meal is enjoyed in each home, with minor variations. Here's what Parsi chefs are planning to dish on the day.
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The chef talks about her journey from extracting DNA in a laboratory to setting up some of the most intimate and innovative restaurants in India and her near obsession to food.
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The myth-bursting of some well known culinary "facts"
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Not just seafood and cured meats, Goa eats its vegetables, too. This tourist hot spot also boasts of a bounty of vegetarian fare that is unique, seasonal and delicious.
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Corriander, for many, is acquired taste. There is a science behind why that is the case.
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The tantalising collaboration is set to shine a new light on the three-decade-old restaurant while expanding the menu to hold dishes from Mumbai to Kerala and also Thailand.
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Once tagged as mere country liquor that only Goans could drink, the evolution of Feni gives hope of it taking centre stage globally.
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Goa’s summer elixir, once served in the most traditional of ways, is going through a renaissance in the hands of inventive bartenders, but without Urrak there can be no Feni, so serve and drink in moderation.
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Chef Vina says Thai food is healthy, fragrant and similar to Indian cuisines. The 10-day Thai food festival, Taste of Thai, is on till June 25 at The Bayview, Hotel Marine Plaza in Mumbai.
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Whimsical cocktails, a convivial vibe and a quirky wall mural that forms an Insta-perfect backdrop to it all are the biggest draws here.
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Ever tried Kolhapuri cuisine? Here is a recommendation for five fiery, palate-tickling and flavourful dishes from the once-princely-state of Kohlapur that sets it apart from the other regions of Maharashtra.
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A film titled 'Kathal' has just dropped on Netflix, and jackfruit being a summer staple in India, the time is ripe to look at the spiky giant has been our cultural & culinary treasure in India for about 5,000 years.
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Revisiting a few acclaimed dishes of the celebrity chef and TV presenter, who died last month, that showcased Australia's native ingredients and indigenous techniques.
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Pickling, which started as a way to keep food fresh for an extended period of time, has now become the most popular condiment on the table. Here's a little about its journey and some unique Indian pickles.
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From cooling mango curd rice to flavourful mango broths, bruschetta toppings and drinks, chefs are incorporating the delicious fruit, in their menu, in myriad imaginative ways.
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The soothing raw mango drink not only packs a flavourful punch but is a great way to aid digestion and cool off in the present heat wave.
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Take your pick from Mughlai, Nawabi, Konkani and Bohri delicacies.
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Made with seasonal fruits, herbs and spices, these traditional summer drinks to cool off the body as temperatures soar are not just refreshing and delicious but also score high on nutrition.
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The 11 edition of Asia’s 50 Best Restaurants has revealed the best restaurants in 2023. Bangkok's Le Du, owned by Thitid ‘Ton’ Tassanakajohn, took the first spot. Bangkok is famous for its food. Le Du showcases refined modern Thai cuisine based on the country’s extraordinary agricultural heritage and centuries-old culinary techniques.
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These are not fancy places but affordable and cheerful joints with food that feeds the soul.
