What goes on behind those power luncheons and orchestrated dinners hosted by Indian PM and dignitaries? A glimpse into this heavily guarded world of ‘soft politics’
As a new generation of millennial Indians reinforced the concept of healthy, there has been a growing desire to bring back the simple, unadulterated techniques of the past.
The Paleolithic, caveman or Stone Age diet — until now a purely Western phenomenon — is fast catching up with the weight-loss crazy young Indians
The chicken tikka has managed to bind neighbors India and Pakistan together in Dubai.
In a delicious twist to the tale, a new generation of food connoisseurs in India, is jumpstarting a culinary culture that traces a journey back to its heritage.
In the past year or so, India has seen a virtual mushrooming of online grocery portals, with some even promising free delivery on the same day.
If you ensure quality of your product and do not go overboard with the prices, people are bound to come to you.
Though Nestle has challenged the findings in court, it has taken a $45 million hit to withdraw and destroy the noodles.
Traditions and inhibitions are roadblocks to eating habits and most fast-food chains say they respect the sentiments.
Trying to explain the growth of vegetarian cuisine with the predictable narrative of health, religious, cultural beliefs, is only scratching the surface of a complex phenomenon.
Maharashtra produces 75 percent of India’s wine and table grapes and the remaining 25 percent comes from Karnataka.
Believed to have originated in the country’s southwestern rain forests,the word jackfruit comes from Portuguese jaca.
Dhabas, or roadside eateries, have been a popular attraction for decades, especially for those travelling along highways.
Branded traditional Indian sweets have not only managed to hold on to their own but have witnessed a steady rise in sales due to an expanding market
When we travel in Europe we search for Indian restaurants. Not just for the food, but for the Taste of India abroad.
Like her earlier book, Mittal illustrates the recipes with step-by-step visual and stunning, mouth-watering photographs of the dishes.
Mumbai’s Khau Galli has become an essence of the city and an ultimate paradise for food lovers.
The only thing in the world that these bawarchis care about is their recipes and spices.
I am reminded of the B-H-C model from my economics. At this juice shop, B is for Bungalow — the multinationals in India — H is for Haveli — the indigenous companies in India — and C is for the Chawl system.
As the years passed, Poojari himself became a legend credited with bringing respect and dignity to Mumbai’s favourite street foods like ‘paav-bhaji’ or ‘puri-bhaji’ which was once consumed at corner carts.
Lucknow is quite up on the list of Indian cities with a highly evolved gastronomic quotient.
As gourmands from Britain, the United States, Scandinavia, Europe and Africa troop into India to experience its food culture, tour groups and exclusive food travel consultants have come up with special packages to offer the best of the country’s food regime.
Expat chefs across India on the India they love, the dishes they rave about and the people who have made them feel at home.
Teaching indulgent recipes on a live cookery platform is always attractive because you can interact directly with the chef.
The fragrance of Anarkali, which once attracted tourists, especially NRIs, by thousands to the aroma-streets of Kolkata, is fast fading.
there are many who are turning to veganism after suffering from a lifestyle disease or as a precautionary measure.
We foresee India as a market with huge potential which is re-enforced by Indians’ traditional love for spices.
There’s a whole other side to New York that you likely won’t find in guidebooks.
The ideas of many great Hindi movies germinated in these lunch homes, the stomping grounds of the greatest film-wallahs.
At each blooming, the neighing of Yusuf’s horse and the wailing songs of Habba Khatoun are said to come to life in the Pampore highlands, according to locals.
The demand for various exotic cuisines and their ingredients have increased so tremendously that everything is now easily available in India across various supermarkets and departmental stores.
It is also necessary to develop trust. The name and the aura of an American brand are necessary to get the first customers in. But after that, they could well call themselves Jumpin Coconuts, for all the customer cares.
“Indians are a lazy bunch,” laughs Goyal. “So we wanted to create something very close to their physical world. While menupages.com has menus in [a] standardized format, we scanned the actual menu cards and then put them up.”
Come dusk and the winding lanes of the Jama Masjid area come alive with the sights and sounds — and smells — of celebrations. Of chicken tikkas sizzling, mutton kebabs roasting over blazing fires, giant woks of puris and massive cauldrons of curries, biryanis, steaming milk, etc.
The 21st century Indian professional is a global citizen. Well read, well travelled and yes, well fed! She knows her blue cheese from a feta, pita bread from a naan, dim sum from a momo. These up-worldly mobile Indians do not shy away from asking for New World Wines with specific harvesting years nor are they insensitive to subtle flavors like truffle oil, asparagus foam or recognizing the robust overtones of a genuine Thai bird eye chilli and galangal.
Global Yogurt Franchises Attempt to Brand a Homemade Indian Staple
I even inscribe names in personalized embedded omelettes, an ornamental variety of omelette. I am trying to revive classic western egg recipes in India like the One-Eyed Susan — toast with a hole in the middle and a whole egg thrown in the middle. Egg is in my blood
Nuts contain carbohydrates, vitamins and a wide range of minerals. They are rich in high quality proteins, making them a good vegetarian substitute for meat.
Will food channels whet the appetites of Indian television viewers?
Indian Restaurant Chains Have Overseas Expansion On Their Menus