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Food

In search Wazwan

My visit to Kashmir was driven by a desire to learn and understand the intricacies of Kashmiri cuisine and its...
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Five coffee subscription options that you must try

A cup of coffee in the morning is a ritual for many and for some people it involves a variety of options that ...

The Goan Signatures

Goan people are happy-go-lucky, they love their food and dancing and singing. Indians as well as foreigners th...

A toast to the taste of France

How do you govern a territory which has 258 kinds of cheese?” Charles De Gaulle had jokingly complained ...

What’s Up! Café turns six, with fun, food and great music

One of Calcutta’s most popular and favourite rooftop hangouts, What’sUp! Café, celebrated i...

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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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