The final meal of Mahatma Gandhi on 30 January 1948 was a testament to his lifelong commitment to simplicity, health, and non-violence. By examining the modest contents of his last repast, we can ...

Strain whey by passing it through a muslin cloth or kitchen towel. Knead into a dough. Take a plate or tray. Roll the dough ...

In a blender, add the strawberry and banana purees. Blend it once. Add the vanilla ice cream. Blend until smooth. Pour it ...

The world observes International Croissant Day on 30 January every year. It's a day to celebrate this famous dessert that has ...

Prime Minister Narendra Modi launched India's first Vande Bharat Sleeper Train, which was catered by Mayfair Spring Valley ...

NAAR by Chef Prateek Sadhu was the only independent restaurant ever asked to serve a Republic Day feast in Rashtrapati Bhavan in 2026. The team prepared a multicuisine spread for the European ...

Pahadi-style momos rely on gentle seasoning and steaming rather than heavy sauces. The filling stays juicy due to fine chopping and minimal handling. Thin wrappers and steady steam are key. Steamed ...

Mix chillies with salt and turmeric and rest for 6–8 hours. Add ground mustard, fennel, and asafoetida and mix thoroughly.

Soak chana dal and urad dal for 6 hours, then grind with rice into a coarse batter. Steam the batter in a greased tray for 20 ...

Shakshuka is a one-pan dish where eggs are gently poached in a slow-cooked tomato and pepper base. The sauce needs time to thicken so the eggs cook evenly without spreading. It is traditionally eaten ...

Heat oil and fry bhindi on medium heat until lightly crisp; remove and keep aside. In the same pan, sauté the onions until golden, then add the ginger-garlic paste. Add tomatoes, spices, and salt; ...

Blanch the cauliflower in salted water for 2 minutes, then dry it completely in the sunlight. Mix mustard powder, chilli powder, turmeric, salt, and vinegar, then add gobi. Toss well, transfer to a ...