Food

Happy Lohri 2026: Celebrate Lohri with these traditional foods that warm, heal and nourish

At its heart, Lohri is about sharing. Sesame seeds, jaggery, peanuts, and sugarcane offered to the fire are more than symbolic -- they represent abundance, hope, and gratitude. These gestures, repeated year after year, transform everyday ingredients into moments of collective meaning

Easter recipes: How to make fish broth, fish & vegetables for Easter Sunday brunch

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!

A foodie’s guide to Ahmedabad, Gujarat

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.

Why the world loves and hates eggplants equally? The secret lies in the cooking

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.

Restaurant review | Delhi’s new Jamie Oliver Kitchen Café, a partnership with Fabindia, offers freshly-cooked, seasonal produce

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.

Restaurant review | Barfly, Goa's first Agave bar is all about sharing plates and timelessness

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.

Parsi New Year 2023: What does the Bhonu look like this Nowruz for chefs?

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.

Chef Amninder Sandhu: 'Bawri means to love something madly. For me, it’s my love for regional Indian food'

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.

In Pics: Facts or myths of culinary science

The myth-bursting of some well known culinary "facts"

13 Goan vegetarian dishes you should know about

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.

In Pics: The science behind your hatred to Dhaniya or Corriander

Corriander, for many, is acquired taste. There is a science behind why that is the case.