Features

In Chicago, Chef Sujan Sarkar pushed Indian food into American conversation not as serious contemporary cuisine capable of nuance technicality

Wellness chef KS Mahesh Ishwar, who has his roots in Gobichettipalayam near Coimbatore, curated a six-course Tamil meal for the

From Bali’s supermarkets and Tokyo’s cookware stores to Lucknow’s attar shops and Goa’s local bazaars, a growing tribe of Indian

Tucked inside Park Street, chef Auroni Mookerjee’s new spot takes inspiration from Japan and features dishes like salmon crudo, pork

From an induction stove to a rice cooker, my kitchen runs largely on electricity — but the air fryer has

Author Ratna Rajaiah explores the symbolic and nutritional reasons behind consuming neem and jaggery during this festival

Mysuru’s ‘Old Original’ Vinayaka Mylari dosa’s Bengaluru restaurant, inaugurated by Chief Minister Siddaramaiah, is drawing a long line of customers. We

Rushina Munshaw-Ghildiyal’s new book brings together 230-plus+ chutney recipes and essays from 120 regional food voices, mapping how India eats,

A new wine studio, hawker-inspired dining, a Lohri-special menu and more to check out this January 

Chef Joakim Prat on how sweet can be a dessert, Indian preferences and a good sourdough