From crackling mustard seeds in Chettinad kitchens to aromatic mustard oil in Kashmiri cooking and bold mustard paste in ...

In Bengali homes, fish curry is not just a dish, but an emotion, which is lived every day. It's the aroma of mustard oil, and ...

Affordable, unpretentious and rooted in tradition, these canteens serve regional meals with little adaptation or compromise.

Utsav has not stayed in business by remaining always the same, and its menu has evolved as Khanna brings it into its second ...

State bhawans in Delhi represent something increasingly rare: regional authenticity served humbly, without pretension or ...

When it comes to Indian breakfast people often think of oil-loaded parathas, or deep-fried pooris or kachoris, but did you ...

Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities ...

From gigantic marron on Kangaroo Island to a life-changing dinner in Tuscany, these are the meals they’ll never forget.

A moving portrait of Chapal Bhaduri, the last great female impersonator of Bengali theater, whose struggle for artistic ...

First, as the taste of childhood. Patla mushur dal, or thin masoor dal, turned up scalding hot on our Shillong table, day in ...

The next time you step aboard a Vande Bharat Express, the most memorable part of the journey may not be the acceleration or the spotless coaches, but what arrives on your tray. Indian Railways has ...

In India, especially in the north, shalgam is a vegetable that is grown a lot during the winter season. It tastes earthy, but ...