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 ...

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

Murmura poha is a light snack made with puffed rice, tempered spices, and a hit of lemon. It’s crunchy, quick, and great with tea. Heat oil in a pan. Add mustard seeds, curry leaves, hing, and peanuts ...

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

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

Bread upma is a South Indian-style dish made with leftover bread tossed in spices, onions, and curry leaves. It’s warm, ...

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

Parsi cooking has a deep connection with eggs. One of the most well-loved traditions is placing a cooked or semi-cooked egg on top of vegetables, bread, or even meat. This method is known as “par eedu ...

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