Melting to Baking, Blanching to Boiling

Why does my cake rise perfectly but dips in the middle in the end. Does it have anything to do with temperatur...

Cooked & ready to serve

The year 2020, without an iota of doubt, has been pretty much a challenging and disruptive one. Among the few ...

Yuletide yum

It’s the last few days of the year and that time when we all reflect on what this year meant for us and ...

Catering is picking up but people are cautious

The big-fat Indian wedding seems like a thing of the past in the current situation where it’s either a s...

C’mon, be seasonable now!

At the outset, I’d start by wishing all the readers festive greetings of the season, may the almighty gr...

Food as eye-candy

Fake food has always been an open secret. Back in the day, enterprising kakimas would nip out and buy sandesh ...

Food  /  Published 03.10.20

The return of the Gondhoraj

Finally, I decided to take a stand and this time a very definite one. It was around two in the afternoon one Sunday. My craving for this lemon was increasing in leaps and bounds and even knowing quite...
By Anjan Chatterjee in

Food  /  Published 23.09.20

Chutney Day: Back to culinary roots

Gujarat “The Lasaniyo or Lasan ni Chutney is a favourite from the Kathiawadi kitchens of Gujarat. Chilli bombs, spice bombs, flavour bombs… they are all of that. With just garlic, red ch...
By Sibendu Das in

Food  /  Published 20.09.20

Smart-cooking hacks

Cooking is not a chore — it is an activity to enjoy and, sometimes, can be rather therapeutic! I learnt this only a few years ago and now I strive to share this attitude with all of you. I grew ...
By Natasha Celmi in

Food  /  Published 05.09.20

Trendy for good

Ingredients English muffin/ thick toast/ bottom halves of burger buns: 2 Eggs: 2 Vinegar: 5ml Water: 1 litre Salt and pepper: To taste Bacon: 2 slices (grilled) Cheddar cheese: 25g grated Sp...
By Vikas Kumar in

Food  /  Published 01.09.20

Back in business: Calcutta’s bars

Davina Thacker, a fashionista and avid party goer, was all smiles when we contacted her for her reaction. “It’s high time this happened for the bars as slowly everything is getting back in...
By Pramita Ghosh in

Calcutta  /  Published 07.08.20

Rustle up dishes for a quick and tasty meal

Serves: 3 Ingredients 250g spaghetti, boiled 50g butter 1 piece of capsicum, cubed   1 piece of onion, cubed   2 tomatoes, cubed   2 pieces of baby corn, diced 5 tsp of tomato...
By The Telegraph in

Food  /  Published 28.06.20

Fibre: The key to health

What you choose to eat has a profound effect on your overall health. Thus, many people argue that food is our best medicine.Latest research in the field of nutrigenomics shows that if we eat healthy f...
By Karan Kakkad in

Food  /  Published 20.11.19

Recipe: Kundapuri fried prawns

SodaBottleOpenerWala, the much loved Bombay Irani cafe and bar chain serving Parsi cuisine that has eight restaurants in four cities -- Delhi, Mumbai, Bangalore and Hyderabad -- recently appointed Irf...
By The Telegraph in

Food  /  Published 23.02.19

Gaga over Gaggan Anand

Success is like a snake, a reptile. You will make it your pet and you will understand how to handle it and if you don’t handle it well, it will bite you and you will die,” said Gaggan Anand, owner...
By Pramita Ghosh in

Jharkhand  /  Published 16.01.20

Winter sweetener from land-protest hub

Barkagaon may be in the news for sending 29-year-old Amba Prasad, to the Assembly as Jharkhand’s youngest MLA, or for land agitations of villagers against the National Thermal Power Plant (NTPC) whi...
By Vishvendu Jaipuriar in Hazaribagh


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