When I invite my sons, who are now in their late 20s, home to dinner, the first question they ask is: “What’s cooking?” I would like to think that they are, at some level, interested...

A must for a big fat brekkie, a tasty and convenient option for a carry-to-work lunch, on a barbecue party menu or as an appetiser with your tipple — processed deli meat is the unsung hero of me...

Well, it’s Women’s Day and for some reason, my mind drifted to a rather innocuous episode that ensued not such a long while ago and left me rather nonplussed. So I had gotten back from this food a...

A French friend of mine has just sold her apartment in one of the most central and ‘happening’ areas of Paris and moved to the smaller city of Lyon in the centre of France. Within an hour’s driv...

Feel like an evening munch? Opt for a dhuska or a ragi momo instead of an egg roll or a conventional momo made of white flour. As health experts blame the fast food addiction for high blood pressure, ...

Rekha Rai and Hemlata Minch are two middle-aged women. They have come to Calcutta all the way from Madhovita in north Bengal’s Darjeeling district to share a taste of Rajbanshi life through Rajbansh...

2019 could be called a year of restaurants for the steel city. Around 15 restaurants opened doors in Jamshedpur in one year, signifying the city was always ready to eat out. From restaurants with a fo...

Sir — Edible flowers are among the latest trends to have taken the gastronomical world by storm. Be it the batter fried kumror phul, the bok phul fritters or the sojne phuler baati chorchori in Beng...

Marinated lamb stew with olives and red wineIngredients 2 pounds lamb meat, cubed 2 tablespoons flour 4 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, chopped&n...

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...