All grandparents seem to share a universal love of feeding their grandkids. YouTube’s favourite Grandpa of Grandpa Kitchen fame, who cooked for orphans, was no different. Thank you for reminding us that to make a difference, sometimes all you need is a little Loving, Caring, and Sharing.

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.

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.

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.

It takes a bit to get used to Britannia’s eccentricities: the sleepy cat on the counter, the Union Jack and cut-outs of the British royal family on the walls. But of all the quirks of this nearly 100-year-old cafe, there are none that approach the legendary status of the proprietor himself.

You remember that gym hottie you were eyeing for weeks? And how when he finally opened his mouth to crack a joke, your world fell apart. Fondant cake is no different. It’s got the looks, but you take a bite and you know what disappointment tastes like.

Food blogs are constantly adapting to every new diet trend, perpetually coming up with questionable keto, vegan, and Whole 30 spins on traditional favourites. While their creative thinking is laudable, surely we can all agree that spiralised zucchini makes a salad, not a pasta dish?

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.

Ask any TamBrahm, and they would swear by their kula deivam (family God) that not wrapping up a meal with thayir-sadam (curd rice) and some lemon pickle is enough to get you ostracised.

What’s a “female beer”, you ask? Well, if a Gurgaon pub is to be believed, it’s some sort of sweet cocktail mixture that promises to awaken your inner tigress with just a few sips. Now all we need is those “lady-friendly” Doritos for chakna.

Jiggs Kalra, the flamboyant chef, changed the way we looked at Indian food – how it could be cooked and consumed. He put a bit of Kashmir in Kanyakumari and Bengal in Bombay. Today at 71, Kalra breathed his last, ending a delicious chapter in the kitchens of India.

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?

My young nephew knows A for Asparagus, B for Broccoli, and C for Celery. While the proletariat “palak” and “methi” draw a blank from him, his eyes light up with joyful recognition at the mention of rocket, kale, and arugula. His international school has only taught him about “angezi sabzi”.

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.

Dear jackfruit, you are about to replace moringa as the next best thing to have happened to the white gut. The Brits have branded you a “vegan sensation”. Be prepared to be passed off as a burger patty, meatballs, or a crab cake.

Being vegetarian has never been an option in my household. But when my newly vegetarian friend asked how I could be a “woke” animal lover and still eat meat, I didn’t have an answer. The worst part? The judgment from my parents – my mutton-kebab-eating parents.

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?

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

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

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

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

Ponkh or Hurda is the local name for tender young jowar, available only during winters. Here's how you can turn it into delicious, savoury pancakes for a healthy breakfast.

End 2018 on a tasty note with this multi-course roast dinner with some tasty mulled wine to wash it all down.

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.

The colder it gets outside, the warmer this hot chocolate will keep you. Grab a mug before the cold spell ends.

We're putting a uniquely desi spin on a traditional #Christmas dinner staple with this spiced, crisp-skinned Vindaloo Roast Chicken. #ChristmasDinner

Christmas doesn't need to be a meaty affar, this #Christmas2018 we've got all you vegetarians covered with this delicious, tangy, spicy Vindaloo Roasted Cauliflower that's just as tasty.

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

Loaded with dried fruit, nuts, spices and a bit of booze, this traditional fruit cake makes for a wonderful weekend project ahead of Christmas. Let's get baking.