#food

EATING OUT AGAIN
There is nothing we have missed more in the past seven months more than eating out. We may have made peace with home deliveries and home cooking to a large extent, but they have not been able to replace the joy of dining out. And...
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DO WE EAT THE IDLI OR BECOME THE IDLI?
If the age-old saying, ‘you are what you eat’ is true, then under COVID-19 conditions, we are all possibly a ‘kichidi’ of the most unhealthy ingredients. Think crispy golden fries, creamy dalgona coffee, cheesy customised pizza, saucy homemade pasta, more sauce just to make the...
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HOW FRESH IS YOUR PRODUCE?
At a recently concluded culinary award function in Delhi a large number of winners were restaurants that have been focusing on ingredients as much as the finished product. These outlets, mostly new and run by young individuals are doing what was unheard of until a...
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NIKKEI AND SO MUCH MORE
Bangalore’s been going crazy about the recently-opened multi-cuisine foodie destination, 1Q1 Kitchen & Bar, ever since it opened doors and for good reason too! We checked out this beautiful restaurant and came out wonderfully satisfied. The first thing that catches your attention about 1Q1 Kitchen...
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WITH A HEART FOR BAKING
As a foodie, I might have to confess that I may not have a sweet tooth. However, desserts interest me in a very unconventional manner— all of the finesse and techniques involved in baking cakes and fine chocolate from bean to bar mesmerize me. Making...
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OLD FOOD NEW AVATAR
The millet craze has officially taken over South India. And while I do agree that it’s largely an urban phenomenon, one cannot ever deny that our rural gourmands have never really stopped using these delicious millets in their daily lives. The millet varieties change over...
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WHEN AMBIENCE MAKETH THE FOOD
There is no denying that the love of food is real, but how far can you actually go for food — the other end of town, the other end of the city, the other end of the country? Well, what if we tell you that...
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HYPER LOCAL. HYPER REGIONAL.
With the whole world turning to sustainable practices in 2019, the F&B industry wasn’t far behind. Hotels and restaurants have started upcycling food and procuring ingredients from the local markets. Lawrence Amalraj, Executive Chef, InterContinental Chennai Mahabalipuram has been working on creating a menu that...
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DO YOU LIVE TO EAT OR EAT TO LIVE?
Eat your curry leaves, so your hair can grow out strong and black. It’s your life goal as an Indian — you must have hair so strong you can lift with it and so black the night sky should envy you. Tomatoes keep cancer at...
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WHEN FOOD DID/DIDN’T US APART
We were to meet in the March of 2015, for the first time. I was excited, to say the least. This was the first time I felt attached without meeting the person in person; also, without video calls. Yeah! There was something very mesmerizing of...
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