Add sliced onions and bell peppers to this. Stir-fry it on high heat for about 3–4 minutes until the bell peppers turn ...

In the bustling cityscape of Pune where a weekday starts early in the morning, breakfast is many times an on-the-go activity. From college canteens to street-style thelas, quick, easy-to-consume and ...

The month-long Ramadan fast is all about immersing oneself in spirituality and worship. Fasts broken in the evening at the Iftar meal are about exercising this innate moderation underlying the ...

Hummus is not just for dipping. Why don’t you turn it into nice spreads, quick sauces, and pleasing meal bases? These easy, innovative ideas help you change everyday dishes into flavourful, wholesome ...

If you find yourself wandering the laidback lanes of Morjim, there is a soulful secret waiting behind thick laterite walls. It is a place where historical echoes meet the smooth notes of a saxophone ...

As the sun begins to set and the prayer echoes, India’s famous food hubs change into a variety of rich food options during Ramadan. Discover the iconic food hubs around India where slow-cooked treats, ...

The hot toddy is often associated with British colonial drinking culture and winter taverns, where warm spirits were mixed with citrus and sweetness to soften their edge. Over time, it became a staple ...

Served during Holi, chilled thandai brings together soaked nuts, floral rose notes, and gentle spice warmth. The creamy texture, delicate sweetness, and saffron aroma make it a festive glass that ...

Ramadan meals vary by region, but certain dishes appear consistently at iftar tables across South Asia and the Middle East. These foods are slow-cooked, deeply spiced and tied closely to community ...

Beat egg yolks with sugar until pale and thick. Fold in mascarpone until smooth. Whisk egg whites until stiff peaks form and gently fold into mascarpone mixture. Spread half the mascarpone cream over, ...

Suji cheela is a North Indian savoury pancake made from semolina and curd. It is quicker than traditional besan cheela because it does not require soaking or fermentation. The curd adds mild tang and ...

Celebrated mixologist Michito Kaneko, known best as the founder of Lamp Bar in Nara - one of Asia's 50 Best Bars - is making his India debut this month. Ahead of his anticipated bar takeovers at Akina ...