By Sanzeeta This dish is inspired by Phagshapa, a dish from Sikkim and Bhutan where strips of dried pork fats…
Sabudana Khichdi As I entered her home, a divine whiff of rich aroma filled the air. Pratibha Sharma, a lovely…
Tuscana is well-known for its firewood made pizzerias, although it brings many varieties of pastas, salads, and risottos in…
Sumitra Senapaty, an internationally known travel writer has seen and done just about everything. She has kayaked the South China…
I chose this recipe over many recipes for a reason; I wanted a different flavour for our readers. Although this…
Baratang excited me, not really for the swamp trails and limestone caves, but for two reasons, a live mud volcano…
Diwali, is the time when sparkling lamps and vibrantly colourful rangolis tempt the Goddess of Wealth to praise the embellished…
Once upon a time,… fish was eaten raw but then people invented fire and they started eating it cooked, but…
Taking time off from his busy food promotion travel to respond to few questions that I had for him on…
It was indeed a pleasant moment with Chef Atul Lahkar, who brings his vision of art to the table. Witty and…
One evening my dad, after long tormenting days of illness, beamed-up with smile and said, “Let’s go for a treat,…
Satsang, a Sanskrit word meaning ‘company of truth’, is truly a meeting place to flutter softly around with good dining…