• TheEternalHungeroftheHomesickSoldierIndianArmy The Eternal Hunger of the Homesick Soldier

    For an armed forces man serving out there on the front, doing a thankless job in inclement weather, away from any familial connection, food is the only comfort, the only succour.

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  • “No Onions Please, We’re Brahmins”: A Serving of Caste for Breakfast

    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.

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  • faddiets Hum Keto Kar Chuke Sanam: Petition to Stop Fad Diets and Return to Regular Food

    We love food. There’s no two ways about it. So how does the average twenty-something in India find the patience and money to buy avocados, chia seeds, quinoa, and coconut milk to replace their staples of breads and spreads?

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  • Maggi Spring Rolls

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

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  • food Acidity in the City: A Survivor’s Tale

    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?

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  • The Humans of Sunday Brunch

    Every Sunday, at the stroke of noon, a group of Indians gathers to validate its privilege through Instagram filters of eggs Benedict and mimosa. This breed of people can be classified as snobby Sunday brunch-goers.

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  • Hey McDonald’s, Leave My Dosa Alone

    As a true-blue South Indian I’m outraged at the thought of having a Masala Dosa Burger. If McDonald’s wanted to ruin something from the South, it should’ve gone for Sreesanth.

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  • Restaurant The Restaurant Caste System: Goras are the Brahmins, Stags the Outcast

    Indian restaurants and pubs have their own caste system. Firangs are the Brahmins of the restaurant world, and next in line are Silver Spoons – celebrities from the film industry. All the hospitality is reserved for them. At the bottom of the rung are single, young men, aka the Sad Stag Group.

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  • The Urban Guide to Surviving Just About Anything

    A list of essentials that urban Indians need to survive First World problems and the Armageddon.

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  • crispypotatostacks Crispy Potato Stacks Recipe

    Tired of regular old chips, fries and wedges? Make these crispy potato stacks and see the humble potato in an all new sexy avatar.

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  • Chakli Schezuan Chaklis Recipe

    Catch the tasty teaser for when Schezuan Met Chakli: The Love Story, coming to a kitchen near you this Diwali

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  • BengaliVegetarian How I Survive as a Bengali Vegetarian

    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.

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  • West Bengal vs. Odisha: Whose Rosogolla Is It Anyway?

    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.

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  • Hey Gujjus, Who Made You the Food Police of India?

    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.

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  • ponkhupmarecipe Ponkh Upma 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.

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  • Indigestion The ABC of Bengali Indigestion

    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. It’s no wonder then, that the easiest way to a Bengali’s appetite is through a strip of Digene.

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  • ponkhpakodas Ponkh Pakodas Recipe

    Turn tender young jowar into these crisp, crunchy ponkh pakodas before winter fades and takes ponkh with it.

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  • Brick Chicken Recipe

    Ever wondered how to roast chicken with super crisp skin? The answer is simple, just use a brick.

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  • Purposely Cheesy Grilled Cheese Sandwich Recipe

    If you love cheese as much as we do, you're going to fall head over heels for this purposely cheesy grilled cheese sandwich.

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  • Navroz Mubarak: Parsi Fried Chicken

    This Parsi New Year, ditch every other fried chicken for some authentic PFC: Parsi Fried Chicken. Made with love and peppered with advice by the quintessentially Parsi, Aunty Mahrukh. Jamva chalo ji. Navroz Mubarak.

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  • halfgirlfriend Quarter Boyfriend

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  • KitchenSoupfortheHomesickSoulFood Kitchen Soup for the Homesick Soul

    I began to cook when I moved out of my house because I simply had to. I don’t know when I embraced the kitchen, but cooking gave me a sense of self.

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  • BombayBhurjiPav Bombay Bhurji Pav

    Naye saal ke pehle hangover ki bajao, with this utterly, butter-ly delicious bhurji pav.

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  • christmasmasalamulledwine Masala Mulled Wine Recipe

    This decadently spiced Masala Mulled Wine is the perfect drink to accompany your Christmas dinner. Make it today and let it mature until Christmas Day.

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  • wai-waichinesebhel Wai Wai Chinese Bhel Recipe

    Make the ultimate desi-Chinese fusion food, Wai Wai Chinese Bhel and send your tastebuds on a one way trip to flavourtown.

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  • food Where Does a Non-Foodie Go in a Food-Obsessed Culture?

    What is this food elitism that labels salad-eaters, vegetarians, and gluten-abandoners as perennially uncool? Is it because we can’t go Bourdain-like into the world and nonchalantly eat our way through it even as our digestive systems break down in front of us?

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  • It’s Time Someone Asked the Million-Dollar Question: Is Lactose Intolerance Just a Fad?

    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?

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  • Beef A for Angus, B for Barzona: An Ode to Beef

    Sometimes I lie awake at night thinking about my fondest beefy memories. During my chef days, I’ve tasted some fine A5 Wagyu and USDA Prime Grade 1. Those days are sadly behind us.

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  • ponkhchaat Ponkh Chaat Recipe

    Ditch the cooking and toss up this spicy, tangy chaat with ponkh or tender jowar. Guaranteed to take away the back to work blues.

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  • newyear The Real NYE Party Starters

    Get your NYE party started with these easy to make starters that are guaranteed to ensure you have a very Happy New Year.

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