As the final chapter of The Bear trades kitchen theatrics for failing infrastructure and impossible service, it delivers one ...

One of the most popularly acclaimed halwas has to be the rich moong dal ka halwa. While it is prepared for festivities, you ...

Kothimbir vadi is primarily made with coriander leaves and a besan-based batter. When you want to snack on pakoras on rainy ...

To make them healthier, what’s better than using the ancient grains and whipping up millet idlis? Here’s a quick recipe to ...

In a pan, lightly roast the cashews in one tablespoon ghee until they turn lightly golden. Remove them and keep them aside so ...

Craving something new? Whether you're the type to try every restaurant the day it opens or just need a break from your go-to spots, Slurrp has curated this month's freshest cafes, restaurants, and ...

The MICHELIN Guide has officially reached New Zealand, celebrating its first expansion into Oceania. Here's how six Indian-owned and Indian-speciality restaurants achieved Bib Gourmand and MICHELIN ...

The fluffy Gujarati dhokla has to be one of the healthiest yet indulgent snacks. Since it’s steamed, minimal oil is used, and ...

Take a steel plate or, if you have a square tray, grease it with ghee and keep it aside. Pick fresh and ripe mangoes for the ...

Malai ghewar is a seasonal speciality. With monsoon hitting India, the much-awaited malai ghewar is back at sweet shops. If ...