How did Rampuri khichdi made with Urad dal become a staple for both nawabs and common people?

Tarana Husain Khan

· Oct 31, 2022 · 08:30 am

What is ‘Indian food’ anyway? Even the epics revealed little of the menu, wrote Buddhadeva Bose

Buddhadeva Bose

· Aug 07, 2018 · 08:30 am

Currying on: The South Asian diaspora has owned a racial slur and turned it into a potent metaphor

Mridula Nath Chakraborty, The Conversation

· Jul 01, 2018 · 06:30 pm

Why Masterchef’s reason for eliminating a contestant has Malaysians and Indonesians up in arms

Gaik Cheng Khoo, The Conversation

· Apr 16, 2018 · 08:30 pm

The secrets of a scrumptious Bohri thaal, as revealed by two home cooks

Anisha Rachel Oommen

· Jun 25, 2017 · 11:30 am

How French cuisine was toppled as the king of fine dining

Paul Freedman, The Conversation

· Oct 22, 2016 · 03:30 pm

WWH Tribal Lunch in Aarey Milk Colony

Scroll Staff

· Sep 17, 2016 · 10:43 pm

Sunny Side Up at Cooperage Ground

Scroll Staff

· Sep 17, 2016 · 10:22 pm

Delicacies of the North East with Gitika’s Pakghor

Scroll Staff

· Sep 17, 2016 · 05:40 pm

Authentic Pathare Prabhu Meal with Kalpana’s Kitchen

Scroll Staff

· Sep 17, 2016 · 05:35 pm

Restaurant Week India

Scroll Staff

· Sep 16, 2016 · 09:52 pm

Why I love Pakistani biryani: A note of appreciation from an Indian foodie

Shaira Mohan

· Sep 15, 2016 · 07:30 pm