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Food

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 ...
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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 ...

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Food  /  Published 10.08.18

South meets North for a kebab feast

...
By TT Bureau in

Culture  /  Published 08.12.19

Serving China on a plate, the Michelin way

Andrew Wong, the 38-year-old chef-owner of London-based Michelin star restaurant A. Wong, is not your regular chef. For starters, he has a degree in chemistry from Oxford University and another in ant...
By Smita Tripathi in

Food  /  Published 29.12.18

9 foodie trends to watch out for in 2019

...
By Karen Anand in

Food  /  Published 14.11.18

There are more than a 100 varieties of pasta!

IIHM Calcutta signed an MoU with Intrecci and Campus Etoile Academy. To mark the occasion, a specially curated evening of Italian Gastronomy — Il Tavola Italiano, was organised. We spoke to the two ...
By Nandini Ganguly in

People  /  Published 12.10.19

Chatting with Maggie Beer, a familiar face to the MasterChef Australia fan

She’s the ever-smiling guest judge who the contestants cheer for the loudest, season after season. Even if you are not a follower of MasterChef Australia — a show she’s been an indelible part of...
By Priyanka Roy in

Food  /  Published 13.10.18

Pot of goodness: recipes for the Durga Puja bhog

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By Anjan Chatterjee in

Food  /  Published 24.04.20

Five city chefs and their quarantine cooking

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By Nandini Ganguly in

Food  /  Published 10.10.18

A low-cal dessert recipe, with the humble pumpkin

Patna High Court on Tuesday rejected the anticipatory bail petition of former social welfare minister Manju Verma in connection with the recovery of cartridges from her in-laws’ house during a CBI r...
By Smita Tripathi in

Food  /  Published 14.08.19

A road map to revive classical Indian cuisines

My grandmother, Mrs LC, the protagonist of the book, never tasted meat in her life, but was famous for her yakhni pulao and shami kebab—recipes that the family still follows. She also used to make m...
By Anoothi Vishal in

Food  /  Published 05.10.18

Nik Sharma's noted cookbook, like him, is woke

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By Mayukh Sen/ The New York Times News Service in


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