Chef Garima Arora’s journey is far from ordinary. She traded her pen for a knife, moving from telling stories to creating ...

Restaurants across India, Nepal, and Bhutan are serving momo tasting menus, yak carpaccio, butter tea ice cream, and ...

The late Geoffrey Bawa, Sri Lanka’s most celebrated architect, spent about 50 years at his country estate, Lunuganga, on the ...

How Anjula Devi’s ‘15 Minute Indian’ brings bold flavours to your table - Her father’s legacy, a life-changing health scare ...

There’s a new Indian place in town near LSU: Gunpowder Indian Cuisine. The restaurant soft-opened on Valentine’s Day at 4410 ...

After platforming Malayali home recipes through his restaurant Kappa Chakka Kandhari, the chef is banking on a micro-cuisine ...

Here’s the rich history behind the beloved Sindhi Tikkad and how it evolved to become the present-day Dal Pakwan ...

South India is a treasure trove of spices, and this is why South Indian cuisine has a unique amalgamation of taste, flavor ...

A former FDA official said cutting recent hires could backfire, eliminating staffers who tend to be younger and have more ...

1. Cut the fish into bite-sized chunks and place on absorbent kitchen paper. 2. Put all the marinade ingredients into a ...

Idli is one of the most popular and healthiest South Indian breakfasts. Made from a fermented batter of rice and urad dal ...

Both 1947 Eatery and The Times of India are led by head chef, Jaspal Singh, who brings a wealth of experience from some of India’s most prestigious hotels. He now leads a talented team of eight chefs, ...