Advertisement


Food

Billie Mckay on winning Masterchef Australia twice

Billie McKay has managed the unique feat of winning the MasterChef Australia trophy twice. After coming out on...

Karan Johar on his love for food

Karan Johar is a foodie and would like to gorge on chocolates, cakes and sweets if calories aren’t an is...
Advertisement

Oh! Calcutta’s hilsa feast is here, snapshots

The queen of fish, hilsa, is in the spotlight once again, due to the rains bringing in the freshest catch of t...

Oh! Calcutta curates a special menu with Ray’s favourite foods

May 2, last year, marked the birth centenary of legendary film-maker Satyajit Ray. Keeping the celebrations su...

What makes Araku Coffee Special?

Let’s confess, most of us can’t function before sipping on a steaming cup of coffee in the morning...

Chef Atiq is on a mission to popularise Emirati cuisine

Mention the name Khulood Atiq to anyone in the United Arab Emirates and you will invariably find them beaming ...

Advertisement
Food  /  Published 21.07.22

Highland Nectar is Itc Sonar’s newest baby!

Man o’ War is a classy single malt (Glenlivet) cocktail with orange curacao, sweet vermouth and fresh lemon sauce, topped with ice. Pictures: B. Halder ...
By Pramita Ghosh

Food  /  Published 21.07.22

The Telegraph checks out the all-new Mangio

 Egg Fettuccine tossed in EVOO, Chili & Fresh Herbs, made with eggs  Beetroot Goat Cheese Ravioli  Wok Tossed Udon Noodles with Asian Greens in Ponzu Topped with Tofu Tempura &...
By Saionee Chakraborty

Food  /  Published 20.07.22

Aarhani dishes up delicious desi pork and more in Santiniketan

For example, we have a Kashmiri mutton dish that I learnt from my Kashmiri friend. Pork is also a huge attraction here. We have desi-style pork dishes, such as a black sesame pork that I have learnt f...
By Shayeree Ghosh

Food  /  Published 18.07.22

‘Brishti’ musts: Five fritters recipes to enjoy on a rainy day

Are you mulling over what to do with all that palong saag? Move over ghonto, make these 15-minutes fritters with your green spinach. Pair it with rice or dal-roti for dinner, or present it with aplomb...
By Pooja Mitra

Food  /  Published 18.07.22

The Telegraph explores the philosophy and future of ice cream brand Pabrai’s

What are some of your personal favourite flavours and bestsellers from the brand? As an ice cream maker who has developed and created all the flavours, they are all like my babies. I love them all. B...
By Zeba Akhtar Ali

Food  /  Published 17.07.22

Chinese A La Kolkata: Indo-Chinese food recipes

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 16.07.22

Have you tried the Daab Biryani yet?

Chicken Lajawab is a dish that heroes chicken tikka kebabs in a gravy of chicken keema, with a medley of spices. Another item on their menu that the duo recommends (this one is for mutton lovers) is t...
By Lygeia Gomes

Food  /  Published 15.07.22

Slurp slurp soups! Four protein-ilicious recipes to drool over

Where there is Bangali, there is fish. So why not a maachher soup? Boneless bekti, prawns and coconut milk — this soup is healthy and yummy. Ingredients Prawns (deveined): 200 g...
By Pooja Mitra

Food  /  Published 14.07.22

The who and what behind the success of Peter Hu?

And you didn’t have to find a spirits store this time? (When Mr Kothari wished to expand Mocambo in 2016, he mustered the courage and approached the spirits store next door. The owner said, &lsq...
By Karo Christine Kumar

Food  /  Published 14.07.22

From royal courts to international relations: Ranjini Guha traces India's tryst with mango

Describing the special place of mango at Indian royal courts, Guha, who has also been serving as the coordinator of the US Consulate Historical Society for over two years, said the Mughals were so fas...
By Saurav Roy


Advertisement

Download our latest App

to get update on the go...


Advertisement
 
 
Copyright © 2020 The Telegraph. All rights reserved.