Q. Who wants pancakes for brunch? A. Everybody

Ring in the new year with this Garlic Bread Ring recipe.

Tender, young jowar called Ponkh in Gujarat or Hurda in Maharashtra is a hyper-seasonal ingredient available for just a few months a year. Here's how you can turn it into tasty upma.

As a child growing up in Calcutta, we were raised to believe that if the mango was the king of all fruits, the Himsagar was the emperor. It is all about swag, style, and a symbol of Bengali pride. When I moved to Mumbai, I approached the Alphonso with all the cynicism of a Bengali. And then I was smitten by its fragrance.

On a good day, RoohAfza tastes like a vampire’s tonic that drowned itself in a vat of sugar. On a bad day, it tastes like pulverised incense stick. What then is the hype really about?

Despite being from a cosmopolitan family, I realised that every day, I was unwittingly consuming our caste on my plate. In the game of kitchen politics, caste is a far more deeply riven divide, than the differences between North and South Indian food.

On Pohela Boishakh, the lives of the big-eyed, gentle-faced, and maach-guzzling Bengalis are marred by a potent shadow of the world’s most deadly dose of ABC – ambol (acidity), bodhojom (indigestion), and constipation.

The humble varan bhaat toop is as versatile and ubiquitous as Radhika Apte’s appearances on Netflix. Sometimes it is plain simple comfort food, at other times it’s part of an elaborate offering to Bappa. A love for varan bhaat toop is the epitome of Maharashtrian-ness.

Turn your plain old masala Maggi into crunchy spring rolls with this easy recipe.

Don’t be a douchebag to your hungry homies fasting during Ramzan and pester them with stupid queries such as “Do you feel weak?”, or “Isn’t fasting old-fashioned?” or “Don’t you cheat-eat?”

For those who enjoy a good cup of chai, teabags are like limp, soggy, pathetic parcels of anti-flavour that sink to the bottom of your cup and fester there like a bad memory.

Last month, when Alps, a four-decade-old beer bar at Colaba, shut down unannounced, no one seemed to instantly notice. It didn’t warrant blockbuster social media obituaries like Cafe Zoe did. That’s the thing about Alps, it never hankered for attention or loyalty. It just waited until it earned it.

Maharashtrian cuisine is endlessly diverse. Puneri cuisine is very different from food from Konkan, Vidarbha, or Kolhapur. Within these cuisines, lie the differences of caste and class. But the problem with Sachin Kundalkar’s Gulabjaam is that it doesn’t acknowledge any of this.

Gujaratis inherit a penchant for "food terrorism". There were Gujarati kids at school who wouldn’t drink “jhoota” water in case it had been touched by a meat eater. And there was my grandmother who’d remind me that I was Jain every time I’d go for an evening snack.

The mythology of food in India is storied and the best fables revolve around pregnancy. Twins, some believe, are the result of eating twin bananas – fruit that has the power to impregnate a man.

If there’s one piece of advice I could pass on to you in 2020, it’s this — don’t break your head on Swiggy and Zomato over where to eat. If you pass by a restaurant that has a table full of elderly ladies, step in. If you can get past the talk of potential marriages, I guarantee you’ll have a meal that will fill your soul.

This hot toddy has been known to open sinuses, soothe throats and get you ready for the upcoming weekend.

Switching cities can be a daunting task, especially when it comes to finding everyday comfort food. But culinary experimentation and acidity are two sides of the same coin. How do you flip a favourable outcome?

What Better Way To Celebrate #EidMiladunNabi Than With A Piping Hot Plate Of Biryani. Damian D'souza gets home-chef Sama Ankolkar to make him some.

Most middle-class Bengali families such as mine are moderately open-minded. You can make honest confessions to them about your vices and hope for a friendly ear, but never about your vegetarianism.

Every time my dad sent me to fetch cigarettes, I would buy Phantom cigarette candy from the paan tapri below my house. I felt like a big boy as I tapped out one and took a fake puff.

The prize for fasting is the feast. Now there are feasts, and there is iftar, a meal so elaborate that it gives other religions #feastinggoals.

Even in the coldest of Finnish winters the comfort of ghar ka khana can warm your heart enough to brave the sharp chill in the air and the stinging ice in your face. And nobody understood that better than my maa.

For most people I know, it’s impossible not to get lost in nostalgia at the mere mention of Parle-G. The biscuit was my diabetic grandfather’s favourite treat. And the only way to get my school watchmen to open the gates and let you inside after the morning bell was with bribes of Parle-G.

In India, poverty isn’t just a state of mind, and paisa-vasooli is a way of life. Yet, people buy an extra birthday cake, just to smash it gleefully in some unfortunate soul’s face. What gives?

Move over anda Maggi, the crispy Maggi Omelette is here to satisfy your hunger for Maggi experimentation.

Hostel nostalgia taaza karo, bread ke beech mein bhujia bharo.

Life is not a Quora thread and hence not all teetotallers have grand backstories that involve prisons, arrests, and a dozen deaths. Sometimes our reasons are as simple as we don’t friggin’ like alcohol. So stop urging us to “loosen up and embrace the times”.

We seem to have become intolerant to the very foods that used to be household staples – butter, cheese, milk, and rotis! Has something truly changed, or as my mom would say, are we just trying new ways to push up our cool quotient?

West Bengal, you made the battle for a GI tag for the rosogolla, an ego tussle didn’t you? Surely you could have left this one dish for Odisha.