The evolution of idlis - a South Indian breakfast saga
The evolution of idlis - a South Indian breakfast saga
On International Chefs Day (October 20), the chefs of Zuri Resorts and Spa at Kumarakom gave us a sneak peek into their work life and showed us what was really cooking in their kitchen.
The origin of popular Diwali sweets and how they marked India in the culinary map.
It was for the first time ever that the Governor’s residence had played host to dining diplomacy.
We've laid out the chronology of the sadya and the nutrition value of the ingredients so that you can also enjoy the worth of the famed #Onasadya.
Netizens of Malabar maintain that seldom have their celebrations excluded the fish and meat, be it Ramadan or Onam!
As Onam draws closer, we long for the Onasadhya (Onam feast); the typical feast that is one of the hallmarks of onam.
How would an ardent Keralite tackle the problem of laying out that delicious Onasadya in an another land? Read the interesting anecdote to find out.
The enormous snack, weighing in at 153.1 kg, was made by a team of Muslim Aid volunteers at the East London Mosque.
The prime agenda will be to assess the possibility of forming an association of Indian caterers.
Banana chips are not an exclusive Malayali property right
Fed to thousands of prisoners once upon a time, the wheat ball has now become part of history.
he humble chai has undergone a sophisticated makeover, moving out of kitchens and dhabas to specialized tea salons and cafes that don't just mean cold coffee and cappuccino.
The kitchens inside the jails are definitely no longer the sick and sordid stale food counters. Here’s a peep into some in-house jail kitchens.
The epic four-foot high cake, which is baked entirely of sugar fondant and sugar paste, weighs 32 kg and can easily serve 100 to 120 people.
Over the decades, the syrupy dish was Indianised with the addition of local spices, dry fruit, clarified butter or "desi ghee" and the unique style of cooking.
They were served pappad, avial, sambar, pachadi along with other curries, followed by palada pradhaman as dessert.
When they were asked ‘What are the three most important questions you asked your prospective partner before saying yes?', a surprising 26 percent asked ‘Can you cook?'.
Jackfruit cutlets, chakka ada, dates pathiri, broccoli rose and spinach samosa have takers in hoards.
Fischer couldn't resist having some pudding during his stay aboard the International Space Station (ISS) and showing his followers how hard it is for the astronauts to grab a bite.
Rosa gets her cake mix ready and pours it into a pre-heated dish which is then lowered onto a clay pot with burning hot sand inside.
Wonder what to cook on a rainy, lazy Saturday morning with only three carrots, one potato and a handful of beans on you? Just shake it up.
A scientist at the University of Queensland in Australia, has developed a "good heart" blueberry muffin, that could help lower cholesterol as well as the risk of heart disease.
On ordinary days, you get puris, tomato rice, chappathi and veg korma. But on special days like Pournami and Amavasi and on other auspicious occasions, the prasads turn hep. It’s burgers and and the like then.
'Femme Foodies' is set to redefine the food commonly popular with food trucks.
Thiruvananthapuram: CCTV camera in thattukada? That's the way the owner of the wayside eatery, 'Attukal fast food', likes it! Despite being a regular wayside eatery in Vattiyoorkavu, the place boasts of a CCTV camera, since the owner, Vijayan, prefers transparency in all the hotel
Thrissur: The flavours of Kasaragod that once charmed the palate of the French has come to Thrissur. The Kasargod food festival was brought to Thrissur by a team comprising Rati Sukumaran and Ambika Achuthan, who had organized a food festival at the Gana Festival in France in July. They are now
Thiruvananthapuram: The humble tapioca is climbing up the food ladder in Kerala!
Magic, food and fun, the fest has opened more than 200 stalls at the Puthirikandam Grounds.
The market faces a tussle between indigenous sweets and chocolates this Diwali.
New Delhi: Luchi, begun bhaja, kasha mangsho, chingri maacher malai curry, bhapa ilish and a lot more! During the five-day Durga Puja extravaganza, if you are looking for some authentic mouth-watering Bengali delicacies, look no further beyond than The Park.Located in the heart of the city on...
Chandigarh on a new gourmet high - Mannat MundiChandigarh: For a city that survived on the traditional tandoori and butter chicken for years, digging into choicest variety of dimsums and sushi sitting in an eatery crafted on a Japanese temple, enjoying Asian fare from near and far, enjoying the...
Antipasti is not pasta, ravioli is quite different from risotto and fettuccini and farfalle are two distinct dishes.. Italian food, to many in India, may be synonymous with pizzas and pastas but the discerning Indian foodie is rapidly unravelling the many nuances of the cuisine.The mushrooming of...
Hitting the food trail in Lucknow is a pilgrimage! In this land of indulgent nawabs and haute Awadhi cuisine, a lavish dastarkhwan - Persian for a well-laid-out spread of dishes - awaits worshippers of good food. All return blessed!Be it the street food from the dingy lanes or dishes rolled out at...
Hyderabad: For those well-acquainted with Hyderabad, it's often nicknamed a foodie's paradise. But before you draw your conclusions and crown the famous Hyderabadi biryani for the entire credit, it's worth giving another contender a well deserving chance. The local Telugu or Andhra cuisine.They say...
Chennai: It's a double feast for guests at the Ente Keralam chain of restaurants here - one for the belly and the other for the eyes.With the Onam festival beginning Saturday Ente Keralam has brought Ottamthullal dancer Pahuvil Gopinath as an added attraction along with the
Assorted delicacies are on offer at various city based restaurants, who are going all out to cater to the special food requirements of those celebrating the festival of Navratri.
A food app that tells you where to grab your grub while on the road!
Kerala's culinary tradition stood out in Delhi's food fest.
Get set for the Lucknowi food fest in Crowne Plaza Kochi
Ethnic food festival to be also held at Etisalat Academy in Dubai from April 16.
Five chefs, who earned fame through their meat-based dishes, are now creating signature vegetarian delicacies
Kuttanadan Selfie 2015—a food festival organised by the hotel management students of Chandanathope Government Basic Training Centre—turned out to be a memorable event for foodies.
And now, a thattukada (roadside eatery) in Thodupuzha that can boast of facilities that even some five star hotels do not offer. Unlimited wireless internet can be availed free of cost by everyone who comes to eat here. Kunchaveedans thattukada, which operates near Mangattukavala
Calicut: In Adam's chayakkada (tea stall), you'll find chicken Pottitherichathu(chicken exploded). Adding to the amusement, there will also be Chicken Hungama, Antham vitta Appam (surprised appam) and olichu kalikkana chemmeenkoottam (prawns playing hide and seek)! These are part of
Alappuzha: Shajahan is one of the many who sell tender coconuts on the wayside. He has a shop at the Mullackal Zero Junction. But what makes him special is the fact that this is the fifth year he has set up a small place for people to break the fast during the holy month of Ramadan. In addition to
Kozhikode: The city’s restaurants are turning the Ramadan fast breaking into a celebration. Malabar’s signature dishes and savories are the ones that are most in demand. There are even restaurants experimenting with Arabic cuisine. All prominent restaurants have lined up Iftar buffets and
Doha: Surendran’s culinary fortune crosses the seas in the name of a dish that his own household members or hometown folks have never tasted. The recipe of the luxury Arab dish, also a Ramadan specialty, called Harees or
What happens when three women in the neighbourhood get together? If the answer is “gossiping”, then you are wrong What if they have an exciting and inspiring story? When Fakeesa, Sakeena and Mumthaz, from Muringampurayi, Mukkom and Kozhikode joined hands five years ago, a catering unit called
Knead it, roll it, cook it. Do you think that making soft and tasty chappatis are as simple as that? Well, evidently, not!It seems the fresh handmade chappatis that have always made it to the 'favourite food list' of many food lovers, are facing major extinction threats in hotels, as the new