The real flavours of Rampur’s kitchens have long been overshadowed by the more famous Awadhi Rasoi, says Prof. Pushpesh Pant at panel discussion with writer Tarana Husain Khan.
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'.
Bangladesh’s ‘protest’ party NCP won only six seats. Why have youth movements, from Sri Lanka to Nepal, struggled to challenge traditional leadership and political parties?
First inflation readings under the revised CPI framework comes in at 2.75%, with food inflation at 2.13 percent, as MoSPI expands market coverage & updates consumption weights.
By next weekend, Bangladesh will have an elected government. This is India’s moment to reboot broken ties by moderating the ‘ghuspethiya’ rhetoric in poll-bound West Bengal and Assam.
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