At tuna commission meet, catch limits on some species and protection for sharks

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· May 07, 2025 · 07:30 pm

Endometriosis: Diet changes can soothe symptoms and ease pain

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· May 01, 2025 · 10:00 pm

The challenges of makhana’s rapidly rising appeal in india

Aditya Ansh

· May 01, 2025 · 07:30 pm

Two celebrity chefs share favourite recipes they consider delicious and easy to make

Ritu Dalmia Kelvin Cheung

· Apr 25, 2025 · 01:30 pm

Why eating three meals a day became the norm in many parts of the world

Rob Richardson, The Conversation Dianne Ma, The Conversation

· Apr 23, 2025 · 10:00 pm

In the bland and bitter flavours of Lent in Kerala, the comforting aftertaste of community

Joshua Eugine

· Apr 16, 2025 · 07:30 am

Nobel laureate Abhijit Banerjee’s recipe for ‘chicken cooked like a vegetable’ from his food book

Abhijit Banerjee

· Apr 11, 2025 · 01:30 pm

Shengole, Misal: This book on food from the Marathi kitchen features two one-pot recipes

Saee Koranne-Khandekar

· Apr 03, 2025 · 01:30 pm

Kele ki machchli, moong dal ke shami kebab, atte ka keema: The faux ‘meat’ dishes of Kayasth cuisine

Anoothi Vishal

· Apr 01, 2025 · 01:30 pm

What volunteering at food distribution drives taught a citizen about the lives of children in slums

Saloni Kapoor Kopal Khanna

· Mar 28, 2025 · 01:30 pm

Food and the memories it evokes can help comfort dementia patients

Navjot Gill-Chawla, The Conversation

· Mar 22, 2025 · 10:00 pm

A warning from WWII Nilgiris on the paradoxical relationship between forests and food

Siddhartha Krishnan

· Mar 21, 2025 · 09:00 am

Foraging in the city: The little-known vegetable of the cotton silk tree

Ghazala Jamil

· Mar 10, 2025 · 09:00 am

When did the ancestors of humans first start eating meat? Tooth fossils could provide some clues

Tina Lüdecke, The Conversation Dominic Stratford, The Conversation

· Mar 09, 2025 · 10:00 pm

Why a push for cleaner air is bad news for Mumbai’s iconic pao

Tabassum Barnagarwala Vaishnavi Rathore

· Mar 09, 2025 · 06:30 am

‘There was no mention of our food’: Shahu Patole on why he wrote a book on Marathi Dalit cuisine

Amritesh Mukherjee

· Mar 08, 2025 · 07:30 am

A new book brings the story of the roti, India’s versatile but unassuming staple food

Anuradha Ravindranath

· Mar 07, 2025 · 01:30 pm

Jamiat Halal Trust says solicitor general’s remarks on halal certification misleading

Scroll Staff

· Feb 24, 2025 · 08:18 pm

Food history: How saffron became indispensable to recipes for Spanish paella

Ramin Ganeshram

· Feb 20, 2025 · 01:30 pm

Culinary memoir: A family gathers for feasts and recalls fond memories of Uttar Pradesh’s fine foods

Tabinda Jalil Burney

· Feb 17, 2025 · 08:30 am