Recipes

Snacks and sweets made using heritage rice lends a unique flavour and texture. | Photo Credit: Special Arrangement Sempulam, T. Nagar Sempulam Sustainable Solutions, an organisation that assists farmers in marketing varieties of traditional rice has introduced a special edition of Deepavali bakshanams (sweets and snacks) this year. “Our organisation has been actively reviving, conserving … Read more

Wall dedicated to Indian celebrities who visited Raaj Kapur restaurant in Tashkent. | Photo Credit: PTI In the heart of Tashkent, a city known for its rich history, stands an Indian restaurant celebrating the legacy of legendary Bollywood actor Raj Kapoor and the love of the Uzbeks for him even 35 years after his death. … Read more

October 30, 2023 10:18 am | Updated October 31, 2023 12:13 am IST – Tashkent (Uzbekistan) Wall dedicated to Indian celebrities who visited Raaj Kapur restaurant in Tashkent. | Photo Credit: PTI In the heart of Tashkent, a city known for its rich history, stands an Indian restaurant celebrating the legacy of legendary Bollywood actor … Read more

Taika Spirit Drink | Photo Credit: SPECIAL ARRANGEMENT When Canada-based entrepreneur Ajith Padmakumar tasted the home-brewed arrack — vattu charayam — made by friend and chef Sajish Joseph in Ontario, Canada, in 2020, not only was he struck by its taste, but he also tasted a business opportunity. Two years later, in late 2022, the … Read more

Taika Spirit Drink | Photo Credit: Special Arrangement When Canada-based entrepreneur Ajith Padmakumar tasted the home-brewed arrack — vattu charayam — made by friend and chef Sajish Joseph in Ontario, Canada, in 2020, not only was he struck by its taste, but he also tasted a business opportunity. Two years later, in late 2022, the … Read more

At Bandra Born, the dishes on the menu have quirky names Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live by. … Read more

At Bandra Born, the dishes on the menu have quirky names Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live by. … Read more

Biryani, the crowd favourite at The Ambur Canteen Gulab jamun At The Ambur Canteen, the seekh kebab will make you want to pause even the most important conversation. It is soft, delicate and full of flavour and it takes a lot to keep from ordering a second plate. The menu here is steeped in nostalgia. … Read more

Biryani, the crowd favourite at The Ambur Canteen Gulab jamun At The Ambur Canteen, the seekh kebab will make you want to pause even the most important conversation. It is soft, delicate and full of flavour and it takes a lot to keep from ordering a second plate. The menu here is steeped in nostalgia. … Read more

Digvijay with his cousin Mahaveer at Saraam chocolate making unit You have had chocolates with nuts, fruits and liquor. Exotic ones at that. Have you had chocolate with ber (Indian gooseberry) or centre-filled chocolates with fresh sitaphal (custard apple) pulp?  Saraam Chocolates from Udaipur celebrates Indian indigenous berries and fruits. Nineteen-year-old Digvijay Singh established Saraam … Read more