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.

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.

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.

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.

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.

This new year, the only resolution you should worry about is that of your phone camera.

Evening snacking is the death that all noble intentions meet. Vada pavs, samosas, bread rolls can be found guilty of causing everything from weight gain to cholesterol. And 5 pm is that deadly hour when all hell breaks loose.

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.

Put a spin on your regular old Dhokla by topping it with a sweet, sour and spicy tomato chutney.

A potato-less diet makes me a social misfit in Kolkata. You can take the egg from the roll, but there’s no way to take the aloo from the posto.

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”.

The CBFC's at it again, this time it has gone after Amartya Sen. escalating stupidity up to ten, we've made them a cocktail, to help them find zen.

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.

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.

Late-night cravings ho, ya last-minute guests, these Chocolate Laddoos are sure to pass the test.

Make these Lay's Cheese Nuggets for your chill session tomorrow. Also don't forget to stock up on daaru today because kal dry day hai.

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.

Take this crunchy, spicy and salty chicken popcorn along the next time you visit a multiplex instead of buying plain old popcorn.

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

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.

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.

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.

The average Gujju salivates at the very mention of undhiyu, hunger and childhood nostalgia kicking in at once. In a state famous for its dhokla, fafda, khakra, and khandvi, it is the haughty undhiyu that has a national day of its own. But is the hype worth it?

Solo meals can be a source of warmth. For one, it’s refreshingly satisfying to interact with every bite in its glory. What people see as a lonely endeavour, I see as solitude.

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.

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?

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