The business of food in the new normal

The chief of Speciality Restaurants, Anjan Chatterjee talks from the heart but means business. In Calcutta to ...

The return of the Gondhoraj

Ever wondered what the ramifications of a lockdown can do to the adventurous palate of a probashi Bangali, liv...

Chutney Day: Back to culinary roots

Suddenly, Chandu ki chacha is in demand for all the chutneys he had offered Chandu ki chachi! No, not kidding....

Smart-cooking hacks

Cooking is not a chore — it is an activity to enjoy and, sometimes, can be rather therapeutic! I learnt ...

Trendy for good

I was rather amused the other day when visiting a friend and hearing a small group of adolescents bantering, n...

Back in business: Calcutta’s bars

After months of remaining shut due to the pandemic and no permit to serve alcohol as a precautionary measure a...

Food  /  Published 09.05.20

Recipes: Mother's Day specials

By The Telegraph in

Food  /  Published 05.08.18

Pan-seared chicken to quick tiffin fixes

By TT Bureau in

Food  /  Published 13.07.19

Japan on the plate

Would you queue up for two hours to eat ramen? Neither would I. Add a Michelin star to the mix, and I, for one, would be tempted. But who stands in line for that long voluntarily? No one in India. But...
By Sohini Basu in

Food  /  Published 09.07.19

Meat from a lab? Startups cook up alternative

Uma Valeti slices into a pan-fried chicken cutlet in the kitchen of his startup, Memphis Meats. He sniffs the tender morsel on his fork before taking a bite. He chews slowly, absorbing the taste.'Our ...
By AP in California

Food  /  Published 06.07.19

Chocolate is edible love

One of the most defining moments in my journey as a chef, so far, has been a consequential visit to a rather stupendous cocoa plantation on the island of Madagascar. That was a time pre-Melman and Glo...
By Vikas Kumar in

Food  /  Published 21.06.20

Decoding the new dining experience

MenuWhile Chai Break is operating with a shorter menu to ensure they are able to “maintain social distance in the kitchen”, Pa Pa Ya “doesn’t want to limit the entire experience of Pa Pa Ya wh...
By Pramita Ghosh in

Food  /  Published 26.06.18

Celebrity chef Kunal Kapur curries favour with the Indian curry

By Anannya Sarkar in

Food  /  Published 26.08.18

Padma Lakshmi loves the sound of tarka

By Priyanka Roy in

Food  /  Published 26.06.20

A burst of Singaporean and Indian flavours

Talking sustainability and going back to the roots with award-winning mixologist Vijay MudaliarIt was after we watched Vijay Mudaliar’s live stream on Zomaland@Home about DIY cocktails with locally ...
By Nandini Ganguly in

Travel  /  Published 28.09.19

A delish sojourn in Australia

While #Wanderlust is an important predictive prompt on my Instagram, I have often wondered about its efficacy, aesthetics and, of course, its faring on the like-o-meter without using the wily #Foodgas...
By Anannya Sarkar in


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