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Food

Taste the Joy!

As the trees start shedding their leaves and the mellowed season of autumn starts creeping in, the people of C...

The original supers: None with a cape

The other day, while roasting some sweet potato in my kitchen and minding my own business, my elder daughter b...
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Mouth-watering Mexikhana

A few days back, on September 16, Mexico celebrated its National Day. The people of Mexico rarely miss an occa...

Bohra Bonanza

The Bohra community is a progressive Indian community which migrated from Persia in the 13th century, settled ...

Trip down gourmet lane

“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf...

Recipes: Tantalise your taste buds

Cucumber Wrapped, Prunes & Bandel Cheese (Salad) ...

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Food  /  Published 15.08.21

Recipes: Tantalise your taste buds

Ingredients • 200g mutton keema • 10g ginger, chopped • 15g garlic, chopped • 10g green chilli, chopped • ½ tsp Kitchen King powder •  ½ tsp turm...
By The Telegraph

Food  /  Published 15.08.21

Different flavours of freedom

Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri’s Kitchen on Faceb...
By Durri Bhalla

Food  /  Published 06.08.21

Sweet 16

Ingredients - • Aam shatwo- 1 small slab as available in markets • Raisins 15 • Grated coconut 4tbsp • Juice of half a lemon • Sugar 2tbsp • Salt 1 pinch Method- ...
By Gopa Sarkar in Salt Lake

Food  /  Published 06.08.21

Tips to enjoy international beer day

1SKC Budtale @ Sab Ka Club: This vodka and beer cocktail from the Topsia Road pub is for those who love a touch of coconut in their tipple. Mixed with vodka, cranberry juice and tender coconut, the dr...
By Priyanka A. Roy (t2 intern)

Food  /  Published 06.08.21

Imperial brunch at vintage Asia

Wash your meal down with City of Joy, a fantastic concoction of two signature ingredients of Bengal —kasundi and aam panna, topped with gin. Pictures: B. Halder ...
By Pramita Ghosh

Food  /  Published 05.08.21

Bold and robust flavours sum up East India Room’s all-new menu

Paniphal ki Tarkari: This interesting Sheherwali item is made with water chestnut, cooked in a tangy spicy gravy that has sikri piyaz hing, cumin and amchoor powder. It is garnished with strips of fri...
By Pramita Ghosh

Food  /  Published 03.08.21

Absolute Barbacues on an expansion mode

Cool Melon: Wash your meal down with this refreshing glass of subtle sweet watermelon mocktail with a hint of mint and lemon that pairs well with any spicy or grilled dish. You could also pick mocktai...
By Priyanka A. Roy (t2 intern)

Food  /  Published 02.08.21

Calcutta’s very own monsoon adda joints

The Lounge at The Salt House on Shakespeare Sarani is a semi-casual space that is popular for private parties! With glass walls, fancy cocktails and flexible seating, this place is ideal especially if...
By Pramita Ghosh

Food  /  Published 02.08.21

Monsoon revisited on the palate

A light and flavourful snack made with lentils, rice, onions and spices, called Kuzhi Paniyaram, cooked traditional Tamilian-style and banoffi pie are some of his other rainy day go-to snacks. Kuzhi ...
By Nandini Ganguly

Food  /  Published 01.08.21

Recipes for your Lebanese cookout

Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri’s Kitchen on Faceb...
By Durri Bhalla


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