food

Say exotic, think Bhutan…the land of the thunder dragon…an epithet well earned…a mystical place of mountains, prayer flags, cultural codes of conduct, a flagship economics based on gross national happiness…where the lamas (holy men) rule the land…and democracy worships the monarchs…where houses are painted with phalluses to bring good luck…carbon footprints are kept at the...

Years ago somewhere on a ridge along the Himalayan foothills, relishing small raw oranges cut into halves and sprinkled with salt and chilli powder, little did I realise that memories of the foodie kind was being created inside the confines of my hippocampus…still the tangy…pungent taste of those oranges bring tears to my eyes…the tears...

Oh Maggi! The international brand not only brings to mind the dear packet of noodles for Indians. The word MAGGI accompanies a plethora of emotions. The simple packet of Maggi not only satiates the taste buds but is also a feast and a heavenly sight for the sore and tired eyes that looks longingly at...

Chocolates are one of nature’s most generous offering. Well, not chocolates as such, but definitely the cocoa beans. But humans have developed such exquisite and delightful bars out of these beans of intended happiness, that we are left scrambling for choice. But the taste apart, even the price tags that come with these bars of...

Even as 2018 inches halfway to its completion, a regale lineup of cookbooks have already been heralded into the food domain. Below we present a compilation of the most worthiest cookbooks of the year. AT MY TABLE: A CELEBRATION OF HOME COOKING The celebrated Nigella Lawson comes up with a masterpiece with her latest home...

Variety is the spice of life. And if your taste buds are bored with all that ‘regular’ foods, you might try out some of the weirdest food combinations around the world. They might be delicious or outright outrageous, or simple or exotic, but trust me, they will never be bland. So brace yourself and stuff...

  This is the ‘soft churpee’…an almost hardened version of the hung curd…   …..the Nepalis cook a slightly mouldier version of this churpee with onions, tomatoes and green chilies as “churpee ko aachar”…or sometimes it is even ground with roasted tomatoes and chillies into a paste as a chutney…also sprinkled over fried fiddlehead ferns...