Beyond palak and methi, there are many Indian greens waiting to be rediscovered

‘Keerai Kadai’, a store in Coimbatore, sells more than 100 types of indigenous greens and herbs.

Sharmila Vaidyanathan

· May 25, 2019 · 11:30 am

When all of Indian food is obsessed with digestion, why are only Bengalis the butt of jokes?

Over centuries, domestic kitchens across the nation have evolved to follow one Ayurvedic stipulation – food must not only be delicious but also digestible.

Priyadarshini Chatterjee

· May 15, 2019 · 11:30 am

A new cookbook cracks the code: Good Indian food needn’t be authentic, it just has to be Indian-ish

Priya Krishna’s ‘Indian-ish’ is filled with quick, hassle-free recipes, which stay true to their Indian roots.

Anisha Rachel Oommen

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Aysha Tanya

· May 02, 2019 · 11:30 am

In Kolkata, rice-obsessed Bengalis are being pushed to think out of the basmati box

Bengal is home to amazing varieties of indigenous rice. Chefs and restaurateurs are finally adding them to menus.

Chandrima Pal

· Apr 10, 2019 · 11:30 am

As Pondicherry’s Creole food fades from restaurants, a Kannadiga home chef has become its evangelist

In Motchamary Pushpam’s kitchen, it’s easy to see the diverse influences – French, Tamil, Portuguese, Dutch and Mughal – that shaped the region’s cusine.

Priyadarshini Chatterjee

· Apr 03, 2019 · 11:30 am

From Thandai to Puran Poli: Every Holi treat has a colourful story behind it

While some dishes speak of the festival’s Puranic associations, others remind us of its agrarian roots.

Priyadarshini Chatterjee

· Mar 21, 2019 · 10:30 am

Why do so many Indians eat cold, stale food at the start of spring?

In several cultures, there’s a tradition of feasting on day-old dishes during seasonal transitions to cool the body and fortify the immune system.

Priyadarshini Chatterjee

· Mar 16, 2019 · 11:30 am

Culture on a plate: These thalis offer a small glimpse of India’s culinary diversity

Thalis are rooted in geography. They absorb influences. They can have rules.

Pranjali Bhonde

· Mar 10, 2019 · 11:30 am

Cooking with leaves: How every Indian state adapted the age-old culinary technique to suit its taste

From sal to screw pine to sugar palm, Indians use a mind-boggling variety of leaves to cook their food in.

Priyadarshini Chatterjee

· Feb 26, 2019 · 11:30 am

Lassi, moringa, pepper: A Coimbatore man is winning awards by infusing Indian flavours in chocolates

Arun Viswanathan wants to demonstrate the versatility of Indian produce with his brand Chitra’m Craft Chocolates.

Sharmila Vaidyanathan

· Feb 24, 2019 · 11:30 am

Though religion and food are at loggerheads in India, a cookbook brings them together with humour

With its light-hearted focus on culture, history and cuisine, ‘Bhagwaan ke Pakwaan’ is an ideal read for today’s divisive times.

Anisha Rachel Oommen

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Aysha Tanya

· Feb 21, 2019 · 11:30 am

Winter food in India is incomplete without fresh beans like cholia and averakai

Have you ever tried hare channe ki barfi?

Monika Manchanda

· Feb 07, 2019 · 11:30 am