How is India’s food storytelling shifting? From thoughtful, ethical writing to fast-paced, visually driven influencer content ...

Leftover vegetables, be it cooked or raw, chilling in the fridge demand your creativity, not ire. Toss them into soups, ...

When you’re hosting a party, starters are what everyone reaches for first. Paneer is a great choice; it cooks fast, absorbs ...

Who says cocktails need alcohol? Muro Musings 2.0 is here, and it’s rewriting the cocktail playbook — with or without the ...

Have you only been using pecans in pies? Well, moving beyond the classics, this article has some chef-special recipes.

Gujarat is often seen as a vegetarian state, but its communities tell a different story. Along the coast and in old ...

Slice deseeded jamun, sprinkle black salt, chaat masala, and lemon juice. Toss and serve cold as a tangy snack. Muddle jamun ...

Blend banana, berries, or mango with curd or milk. Pour into a bowl and top with soaked chia, seeds, and sliced fruits. Add a ...

If you’re not using table salt, having curd as is can be difficult. But you can make the healthy beetroot raita. You can make ...

Wash the curry leaves thoroughly and keep them aside. Saute urad dal in oil and add green and red chillies to the pan. Add ...

In a separate bowl, whisk the eggs until well beaten. Stir in the vanilla extract. Add the wet ingredients to the dry ...

Rasam rice is a wholesome combo that feels like a warm hug from your mother. Tangy tomato stew adds flavours to a bowl of ...