Indian Adapted Mediterranean Diet combines principles of Mediterranean diet with Indian cuisines to develop heart-healthy dietary plans. Its efficacy is being assessed in a trial at AIIMS.
Chef Prateek Sadhu’s pop-up at Pune’s Conrad Hotel closed a 7-city tour with a 6-course feast—lacto-fermented aam fizz, Sundarkala noodles, chicken hearts on pine twig skewers.
Awadhi cuisine maestro Imtiaz Qureshi, the force behind ITC’s Bukhara and Dum Pukht, died on 16 February last year but he’s still ‘Ustad’ to his many admirers in the culinary world.
IIC’s quarterly issue ‘Food Cultures of India’ led to discussions on the transformative force of food—its evolution with migration, the biases and prejudices, and food policies.
She was the first cookbook author to receive a Padma Shri. Now Dalal is making history once again as the first Indian chef to get their own biopic, Tarla, starring Huma Qureshi.
Kim Jiyeol has expertly created new dishes such as Momo Guk, Kimchi Kathi Roll, and Kimchi Paratha in his small Delhi kitchen. And his list is only growing.
The latest collaboration between restaurateur Roni Mazumdar and chef Chintan Pandya confirms New York’s supremacy. Their restaurant is 'unapologetically Indian'.
With Italian, Japanese & Chinese food occupying top 3 spots, cuisine emerges as weakest link in Anglo-American cultural hegemony, says study by US economist.
If there is any country trusted by both sides in Gaza, it is India. While some Arab and Muslim countries are mistrusted by Israel, any Western influence is doubted by Palestinians.
In 2024-25, India exported $387.54 bn worth of services, against imports of $198.14 bn, earning all-time high surplus of $189.40 bn. This offset 2/3rd of goods trade deficit.
This world is being restructured and redrawn by one man, and what’s his power? It’s not his formidable military. It’s trade. With China, it turned on him.
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