Known as Malabar parotta or Kerala parotta or barota, this unleavened bread can be eaten with a large number of side dishes

The resilient food and beverage industry has some tricks up its sleeve to battle the fear of the virus. Travel across the globe with us as we look at what eating out looks like right now

Diners along with bar owners and restaurateurs wait eagerly for the lifting of restrictions regarding liquor services in establishments and curfew hours

On Sustainable Gastronomy Day, we spoke to the folks behind some of India's best eco stays to see how food and gastronomy can be a potential game changer for tourism, and for the economic, social and...

Husna-Tara Prakash, owner, Glenburn Tea Estate talks about the local foods and native ingredients that one can savour during a stay at this award-winning boutique stay

These vibrant and easy-to-make salads are all you need this summer

This lockdown eat healthy and get your fitness game on

Shanghai’s culinary scene is as unique as its architecture and history

Fresh herbs and hearty meats characterise Naga cuisine

Don't just slice and dice, here's how you can take the mango to the next level

Coming Thursday at 1pm, one of the world’s best restaurants aka Noma 2.0 will reopen for burgers and drinks….No Reservations!

So what if you can’t go out?

IndIa’s getting the World on a Plate. Literally.

Try these easy-to-cook recipes rustled up by Abhishek Gupta, Executive Sous Chef, The Leela Ambience Gurugram

Japanese taiyaki gets a millennial remake at this NYC bakery